Pumpkin nut muffins
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground/grated nutmeg
1/4 teaspoon ground cloves
1/2 cup butter (1 stick) room temp.
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup pumpkin
1 cup chopped nuts (I suggest pecans or walnuts)
Set oven to 350 degrees F. and grease muffin tin.
- Mix together dry ingredients and set aside.
- Cream sugar and butter until fluffy, then add eggs one at a time, mix well.
- Add pumpkin and vanilla, beat till smooth.
- Fold nuts into batter, then fill muffin cups 2/3 of the way full.
- Bake for around 30 minutes.
I used a mixture of pecans and walnuts because I didn't have enough of either on hand. The combination was delicious. I imagine other types of nuts would taste just as wonderful, so experiment!
Orange juice icing
1/4 cup of butter (half a stick) room temp.
2 cups powdered sugar
1 tablespoon grated orange zest
1 tablespoon fresh orange juice
1 egg white
Pinch of salt
I suggest getting one orange and using it for both the zest and the juice.
- Cream sugar and butter until fluffy.
- Beat in orange zest and orange juice, set aside.
- In another bowl, beat egg white and salt until it forms stiff peaks.
- Fold egg whites into sugar mixture, then spread on cooled muffins.
I found that this icing was good for a simple spreading decoration. It was not stiff enough to make designs that would hold. Feel free to try adding more powdered sugar if you want a more firm icing effect.
The original recipe I used was for "cupcakes," but I found the result to be much more of a muffin. In light of such, in my rendition of the recipe I have re-named it as such. These are really delicious and taste of fall. Perfect for a brunch out under the changing leaves.
Both recipes from the "Cupcakes Galore" cookbook.
Tata for now,