Every fall the interwebs go crazy over pumpkin. Pinterest abounds with recipes for pumpkin flavored oatmeal, waffles, ice cream, pie, and even savory recipes like lasagna. And every year, without fail, I get caught up in the frenzy.
My friend Abby has been experimenting with various muffin and scone recipes, as she’s spent the last month supplying our local coffee shop with baked goodies. In this process, she’s developed a recipe for a pumpkin muffin that trumps almost any other pumpkin baked good I’ve encountered. Now these muffins are not healthy – to be frank they are sugar bombs, cupcakes disguised as muffins. I wanted to term them “muffcakes,” as in the beautiful result that occurs when a muffin and cupcake are combined. However I was informed that it would have some unfortunate associations…
Abby’s muffin recipe is derived from this recipe on Sally’s Baking Addiction. Sally’s “Master Muffin Mix” has been developed through extensive research and testing, leading to a dependable basic muffin batter to which an endless number of flavors and textures can be added.
To make Abby’s Amazing Pumpkin Muffins, you’ll need: flour, baking soda, salt, eggs, buttermilk, brown sugar, white sugar, vegetable oil, a can of pumpkin, pumpkin pie spice, cinnamon, nutmeg, allspice, and cinnamon chips. For the glaze, you’ll need some heavy cream and powdered sugar.
Start by combining the dry ingredients (minus the sugar) in a large bowl including the cinnamon chips, adding the spices to taste. We used about a teaspoon of pumpkin pie spice and cinnamon, and then about a 1/2 teaspoon of nutmeg and allspice. In reality, you could probably just use two teaspoons of pumpkin pie spice, but it’s more fun this way.
In a medium bowl, combine the wet ingredients and the sugar, whisking until combined. It’s often easier to mix the eggs and the sugar together first, before adding in the pumpkin, milk and oil, as it limits some of the sloshing that happens as you whisk.
Gently fold the wet ingredients into the dry ingredients until everything has just combined and there’s no more flour on the bottom of the bowl. The batter will be thick. It’s important not to over mix the batter. One of Abby’s tricks is to use a spatula to incorporate the ingredients together. I can’t remember why it’s so much better than a large spoon, but just do it anyway.
Fill the batter in the muffin tins to the very top of the pan to ensure a large bakery style muffin and top with a sprinkle of brown sugar. Bake the muffins for 5 minutes at 425 degrees and then at 375 degrees for about 20 more minutes. This trick gets the muffins to initially rise quickly creating a tall muffin top, turning the temperature down allows them to cook through without burning on the outside.
Once the muffins are done, let them cool for 15-20 minutes. As they cool, mix powered sugar and heavy cream together to create a pipe-able glaze, and throw in some of the muffin spices for flair. Once cool, drizzle the muffins with the glaze and top with a few additional cinnamon chips.
The extra toppings are certainly not necessary as the muffins are quite sweet on their own, but for me it really took them over the top. Who doesn’t like an excuse to eat icing at breakfast? Just me, ok…here is the recipe written out.
Abby’s Amazing Pumpkin Muffins
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 large eggs, at room temperature
- 3/4 cup light brown sugar
- ¼ cup granulated sugar
- 1 cup buttermilk, at room temperature
- 1/3 cup vegetable oil
- 3/4 cup canned pumpkin
- 3/4 cup cinnamon chips
And here is Abby. Remember this face, so you can thank her later!
Do you go crazy for pumpkin every fall? What is your go-to recipe?