My Daughter Genavee's Pumpkin Muffins

Name: My Daughter Genavee's Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 Muffins, 2-4 serving(s)
Ingredients: 2 eggs; 1 1/2 cups canned pumpkin; 1/2 cup honey; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1/3 cup Greek yogurt; 1 teaspoon real vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 3 tablespoons butter

Submitted by Oregonguy65

"My daughter Genavee is a lawyer by trade, but a great writer and cook as well. Her words follow and continue through this entire recipe. "I spend 4, maybe 5 years of autumn living on these muffins. They're like the perfect hug. Warm, smells good, feels like it might be good for you and really forgiving. And now my darlings, I share their magic with you. Genavee's Pumpkin Muffins, that unlike life will work pretty much no matter what you do.""

Download

Ready In:: 45mins
Ingredients:: 12
Yields:: 12 Muffins
Serves:: 2-4

ingredients

2 eggs
1 ¹⁄₂ cups canned pumpkin
¹⁄₂ cup honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¹⁄₃ cup Greek yogurt
1 teaspoon real vanilla extract
1 ¹⁄₂ cups whole wheat flour
1 teaspoon baking powder
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon baking soda
3 tablespoons butter

directions

2 eggs. Whisk them on up, like now. It's the only must of the recipe. Sure, you'll be mixing stuff up later, who cares about one little step? The yolks, the yolks care. Beat the hell out of them, with a fork if there's one in your line of sight, a whisk if you're fancy.
Throw in a can of pumpkin, like one of those normal sized ones. Or, if you got all excited and now have a giant can from Costco, throw in 1.5 cups. Or more. Pumpkin is what makes these feel healthy.
And a half cup of honey. The recipe this mutated from over the course of 4 years originally called for a cup and a half of sugar, which is absurd. Dear lord, it's ok to taste things other than sugar. Just put in whatever of whatever. Let your conscience be your guide.
Now for the stuff that tricks you into thinking these taste like pumpkin, because no one actually eats pumpkin w/o the spice. teaspoon each of cinnamon and pumpkin pie spice. Or, if you kind of ran out, just toss in more cinnamon, a fair bit of nutmeg, a little ginger and a dash of cloves. Throw in some more cinnamon, because who wants underspiced muffins? And vanilla. I don't know how much, I just kind of drizzle. Call it a tsp? Half? Only the muffins know.
Add a 1/3 cup or so of whatever fat or fat substitute you like. I go for greek yogurt, but this time I had a little coconut oil left, so I threw some of that in too. These are so damn moist that it really doesn't matter.
This is where I feel like a bowl saving genius. Don't bother mixing the drys seperate, just toss them into the well mixed wet stuff, all nice and gentle like. I find that the floppy plastic whisk that is usually useless gets it all together. Dry stuff includes 1.5 cups of flour, whole wheat please, and extra points for being all hard core like me and hand grinding (twice!) the wheat berries from that giant 50lb pioneer style bag. You can mix up some white with that, but you won't feel as good about it later. Don't measure it with a 1/4 measuring cup, because you already got the 1/2 cup dirty. You will lose count. I have no idea how much flour actually ended up in this latest batch. Meh.
Oh, and 1 tsp baking powder, .5 tsp each of baking baking soda and salt. Don't worry about being exact, in fact lean towards heaping. They'll forgive you, and this is a recipe that thrives on improvisation. (Read: it started off as a real recipe, and I didn't feel like doing the math to keep the ratios as I changed things up. The muffins didn't care, so neither do I).
Heat up your oven, 350. Grease up those muffin tins. Pam will do, but if you love those muffins, get out your pastry brush and the butter and go to town. Wrap them up in buttery love. Maybe spread whats left on top. And then just spoon them out. There are two schools to this. You could carefully fill each cup up 2/3, 3/4 or whatever for as many muffins as that makes. I don't feel like getting out another sheet, so it's a dozen of randomly filled muffin cups for me. These don't raise a ton, so it's fine. Sprinkling on cinnamon sugar makes them look even prettier and tastes good, but does negate that healthy feeling. Your call.
25 to 30 minutes latter stick something in the muffins, and if it comes out clean, take them out. Try to give them a chance to cool in the pan before eating, but a messy muffin won't kill you if you can't. I like these with butter and sometimes honey. I may initially undersugar them just so I can stuff my face with warm butterhoneypumpkinyum. They're better warm, but that's what 15 seconds in a microwave are for. Eat the muffins, all the muffins, any way you want. It's what they want.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

Tweaks

not sweet at all ( I'm not a sweet tooth) but sure could use more brown sugar.- 1/4 of the batch is plain- rest of it got cranberries/ chopped pecan/and apple diced, that gave flavor! Love your way of thinking (writing) made for an interesting recipe. I've come to realize I hardly if ever follow a recipe to the T. also should mention I used muffin liners --as lazy for clean up- may have been a mistake as they stuck perhaps should have sprayed with a tad of oil.

Eddee B.