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Pumpkin Muffins

Pumpkin Muffins_Katherine Sacks

We’re gearing up for our second Thanksgiving in Berlin and before things get too crazy in the kitchen I wanted to share a last minute holiday recipe. Like most of our CSA haul, the pumpkins came in a big batch—at one point we had at least 10 pumpkins sitting on our windowsills! This week I turned most of them into pumpkin butter, and in turn, this batch of pumpkin muffins. Fluffy, slightly sweet, and full of pumpkin flavor, they are a great way to  get the veg on the table, regardless of the feast. Happy Thanksgiving!

Pumpkin Muffins_Katherine Sacks

Pumpkin Muffins, adapted from Pinch of Yum
Servings: 16 muffins
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons Lebkuchen spice
½ teaspoon salt
¾ cup granulated sugar
2 cups pumpkin purée
½ olive oil
¼ cup maple syrup
3 eggs
½ cup sugar
3 tablespoons orange juice

Preheat the oven to 350°F. In a bowl, combine the flour, baking soda, baking powder, spice, salt, and sugar. In a separate bowl, combine the purée, olive oil, maple syrup, and eggs. Mix the flour into the wet mixture and stir to combine thoroughly. Scoop the batter into muffin cups or into a lightly greased loaf pan. Bake for 20 minutes, until the tops are golden brown. Remove from the oven and place on a cooling rack.
While the muffins are cooling, prepare the syrup. Place a small pot over medium high heat and cover the bottom with a thin layer of the remaining ½ cup sugar. When all the sugar is melted and golden brown, add another thin layer of sugar. Repeat until all the sugar is melted and the caramel reaches a dark auburn brown. Remove from heat and add the orange juice, being careful as the pot will splatter. Return to heat and cook down until the mixture thickens into a pourable syrup. Drizzle the syrup on top of the muffins and serve.

1 Comment so far

  1. Gretchen Hillard

    I love pumpkin muffins, especially with oj and maple syrup. So great to “see” you today. Have a wonderful holiday!

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