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Post by Chuckie on Sept 30, 2012 11:31:42 GMT -5
This recipe was in this month's Catholic Digest. It sounded like an AWFUL LOT of spices & too much sugar! I just made it w/only ONE cup packed brown sugar, added 1 tsp vanilla & 1 TBS Pumpkin Pie spice instead of all the other spices. LOL, it came out pretty bland!! IF I had to do it over again, I'd go w/their suggested spices, keep the vanilla, but only do 1.5 cups packed brown sugar. It's just that EACH of those spices are pretty powerful, and I thought (wrongly I guess!) they would overpowering in that quantity. My mistake! ENJOY!! CHEERS! Chuckie PUMPKIN MUFFINS2 cups cooked pumpkin puree, fresh or canned 3 cups all purpose flour 2 cups white sugar* (I'd use 1.5 packed brown) 2 tsp baking soda 1/2 tsp baking powder 2 tsp EACH ground cloves, cinnamon, ground nutmeg 1 tsp allspice 1 tsp salt 2/3 cup vegetable oil 3 eggs (I also added 1 tsp vanilla) 1/2 cup black walnuts (opt.) Preheat oven to 350. Grease 12 muffin cups or line with muffin liners ( NOTE: I used cupcake pan, got 21 muffins--could've got 24 IF I hadn't such a heavy hand w/the batter) In a large bowl, mix together dry ingredients. In a separate bowl, beat together pumpkin puree, oil & eggs (vanilla too if using). Gradually beat in dry ingredients until smooth. Add black walnuts if using. Scoop batter into prepared muffin cups. Bake 20 - 25 minutes, until a toothpick inserted into center of muffin comes out clean.
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Post by lwagne on Sept 30, 2012 14:55:26 GMT -5
Here's another. We make it as bread, but muffins would work.
PUMPKIN BREAD 350F 60-70 MINUTES BENCH 1#1 OZ (7)
2.25 C SUGAR 2.25 C BROWN SUGAR CAN PUMPKIN (3 CUPS) 6 EGGS 3/4 C OIL 3/4 C APPLESAUCE
MIX LIQUIDS TOGETHER ADD: 2.75 C WHOLE WHEAT FLOUR 2.5 C A/P FLOUR 1T BAKING SODA do not overmix 1.5t BAKING POWDER 1.5t SALT 1.5t CINNAMON 3/4t CLOVES 3/4t NUTMEG 1.5t PUMPKIN SPICE 3 OZ RAISINS - DO NOT SOAK 1.5 OZ PUMPKIN SEEDS - TOASTED 1.5 OZ PECANS
Mix the daylight out of the liquid ingredients and barely mix in the dry - secret to good quick breads (and pancakes)
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Post by karitx on Sept 30, 2012 18:56:59 GMT -5
Mmmm, those look good, chuckie! It was chilly and rainy here today, so a warm pumpkin muffin would really have hit the spot.
I have to ask... What the heck is that penguin thing?
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Post by Chuckie on Sept 30, 2012 20:12:53 GMT -5
Mmmm, those look good, chuckie! It was chilly and rainy here today, so a warm pumpkin muffin would really have hit the spot. I have to ask... What the heck is that penguin thing? LOL, I had to go back & look @ the pic. We are BIG tea drinkers, and that is the electric kettle behind there. I bought the Monkey that penguin timer a year or so ago for Christmas. You attach the teabag to the penguin, turn the timer to the max 10 minutes--which brings the beak down to cabinet level. Then you adjust the time to your desired brew time--Monkey goes for 3 minutes. When it reaches the time, it rings like a timer, and the beak pulls the bag up outta the cup. The tea we use--we import by the case from Ireland--is Barry's Gold Blend. It does NOT have a string on the bags, so I had improvised that contraption to hold the bag.. CHEERS! Chuckie
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Post by vaporvac on Sept 30, 2012 20:17:57 GMT -5
Where did you get that? I need one and it would make the best present ever for my friend who's helping me with the Chambers. He's the gadget man and I've gotten him into the tea habit. Hilarious. The muffins look good, too. VV
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Post by karitx on Sept 30, 2012 21:14:56 GMT -5
LOL, I had to go back & look @ the pic. We are BIG tea drinkers, and that is the electric kettle behind there. I bought the Monkey that penguin timer a year or so ago for Christmas. You attach the teabag to the penguin, turn the timer to the max 10 minutes--which brings the beak down to cabinet level. Then you adjust the time to your desired brew time--Monkey goes for 3 minutes. When it reaches the time, it rings like a timer, and the beak pulls the bag up outta the cup. The tea we use--we import by the case from Ireland--is Barry's Gold Blend. It does NOT have a string on the bags, so I had improvised that contraption to hold the bag.. CHEERS! Chuckie heehee! Thanks for the explanation. I guessed it was some sort of timer and it looked like the beak moved up and down, but I would have never have associated it with tea!
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Post by lwagne on Oct 1, 2012 8:25:05 GMT -5
I want one of those penguins!!!!!
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Post by Chuckie on Oct 1, 2012 8:35:51 GMT -5
I want one of those penguins!!!!! Christi: I've been googling, and I don't think they make them anymore, as I can't FIND a link to one--sorry! IF memory serves me, there were a LOT of complaints about them NOT working properly in the product reviews. In fact, Monkey's first one didn't work right out of the box! I sent it back, the company (Gold Violin) said they were no longer carrying them, and refunded my $$. Found one somewhere else, and--touch wood--this one was been working GR8 daily, w/o any probs.. CHEERS! Chuckie
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Post by lwagne on Oct 1, 2012 9:40:50 GMT -5
Whaahhh!!
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Post by Chuckie on Oct 1, 2012 12:34:44 GMT -5
Mmmm, those look good, chuckie! It was chilly and rainy here today, so a warm pumpkin muffin would really have hit the spot. I found some old lemon curd in the icebox today, and put some on top. MAN, did THAT bring them around to DELISH!! Added just the right amount of sweetness/flavor to bring them up. CHEERS! Chuckie
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Post by cinnabar on Oct 1, 2012 13:32:38 GMT -5
Pumpkin and squash are spice suckers, they will use more than you think. I used to make squash pie(pumpkin) and added a healthy shot or 2 of cinnamon schnapps along with the powdered spices. Yummmmmy. Had the guys on the drillsite knocking at the door to see what was cooking.
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Post by Chuckie on Oct 1, 2012 15:01:32 GMT -5
Pumpkin and squash are spice suckers, they will use more than you think. I used to make squash pie(pumpkin) and added a healthy shot or 2 of cinnamon schnapps along with the powdered spices. Yummmmmy. Had the guys on the drillsite knocking at the door to see what was cooking. I found that out the hard way, cinn! Also on the sugar too--normally I can cut it in 1/2 or less (on cobblers, etc) and they come out plenty sweet for me. Again, I'd go w/1.5 cups packed brown vs. the 2 cups granulated, as these were not sweet AT ALL. Oh well, live & learn! CHEERS! Chuckie
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Post by lwagne on Oct 1, 2012 16:24:41 GMT -5
Pumpkin, plain, really does not have much flavor and I think it's also a little musty. ALL you taste in the pumpkin is the spices - like Pumpkin Pie Spice. It should be called Pumpkin Pie Flavoring! I cut back on everything in my recipes also, but not on the pumpkin. I think it is the same with all the winter squashs.
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