Pueblo Pumpkin Muffins
"My quest for a good pumpkin led me to a bed and breakfast in NM, called "Inn at the Paseo." These bake up tall and with a golden orange color with a tender inside."
photo by nonnie4sj
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
9 muffins
- Serves:
- 9
ingredients
- 1⁄2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 1⁄2 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon vanilla extract (I used maple)
- 3⁄4 cup chopped walnuts (I omitted)
- 1 cup raisins (I omitted)
directions
- Preheat oven to 400 degrees.
- Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract.
- Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth.
- Stir in walnuts and raisins.
- Spoon into greased muffin tins full (I fill them high, so it made 9 ample ones) and bake 10 minutes, reducing the oven to 350 and bake until toothpick comes out clean, about 15 additional minutes.
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Reviews
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Oh wow! These were perfect with a nice, light crumb. Used half white whole wheat flour and otherwise followed the directions. Added pecans to half of them (so the one year old could eat some). I left out the raisins as a personal preference I did bake at 400 for 10 minutes, then 350 for 10 minutes and it was perfect. I will mark these to make again! -
This is very yummy! I went according to directions with the recipe with the exception of using whole wheat flour instead of white flour and pumpkin pie spice. You couldn't even tell the difference! The kids loved too! The outside of it was dry so I will make only one change for next time, which is keep it at 350 for about 20-30 minutes. -
Made these delicious pumpkin muffins as breakfast for today and through the weekend. I loved the fact that they are not overly sweet. The crunch of the walnuts and the juicy raisins really add so much to the flavor of these muffins as does the cinnamon and allspice. Great with a cup of coffee or tea. Will definitely make these again! -
I love these muffins; they have a tender texture with a wonderful flavor. I use vanilla extract and add the walnuts and raisins. Thanks for sharing the recipe, Roxygirl! -
These muffins are excellent! I did add the chopped walnuts and raisins, which added nice flavor and texture to the muffins. Very flavorful and moist.
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Tweaks
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A totally delicous little morsel perfect for the morning coffee break or afternoon teatime. I used half vanilla/half maple extract and subbed half milk/half apple juice for the liquid. Didn't have any nuts or raisins, so left them out. -
This is very yummy! I went according to directions with the recipe with the exception of using whole wheat flour instead of white flour and pumpkin pie spice. You couldn't even tell the difference! The kids loved too! The outside of it was dry so I will make only one change for next time, which is keep it at 350 for about 20-30 minutes.
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These were so moist! I love all things pumpkin, so I knew I had to try them. I didn't have a full cup of canned pumpkin (I had about 2/3 c left from another recipe), and I think that the missing amount is what I need to make these a five star recipe. I used pumpkin pie spice instead of the other spices, as apparently I purged my allspice after last fall's baking season. I'll be making these again! -
These are wonderful! I made substituted applesauce for half the oil and made 12 muffins out the batter, which I figure makes the calorie count 290 per muffin. Perfect to make ahead and take to work for a quick and easy breakfast.
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
