pumpkin muffins

I was a bakin' fool today.
I made bagels again, but I'm still tweaking that recipe so that will have to wait.

But I finally made something pumpkin. And I have a lot of leftover pumpkin mash from the huge can my mom got me, so there will be others to follow.


The best thing about making these is the awesome smell. It just makes you think of crisp weather (which we do not have- grr).

This is your basic pumpkin muffin- I can't wait to expand and make tasty variations.

To make:

3/4 c. flour mix
1 T. flaxseed meal
1/4 c. brown sugar
2 T. sugar
1 t. pumpkin pie spice
1/8 t. salt
1/4 t. baking soda
1/2 t. baking powder
1/2 c. pumpkin mash... stuff. (mine was from a can... I'm not that fancy)
1 egg
2 T. water
1/4 c. applesauce
1/2 t. vanilla

walnuts to sprinkle on top if you want

Mix up the dry. Beat the egg a little bit and mix up the wet. Add the wet to the dry, and mix until it's just moistened. Put it into muffin tins. Bake it at 350 for about 20 minutes until the toothpick is clean.

A few notes:

This recipe makes 6 muffins. When I make a small batch, I evenly space out the muffins and pour water into the empty wells. I don't know why I do that, it's something I've heard.

These muffins, when eaten warm fresh out of the oven, are a tad gummy, as if too much starch has been added. But, when they've cooled, the texture is just fine. You have to just hold your horses.

I added the water because I decided to add in flaxseed meal. In my experience it tends to soak up moisture, so a little extra is needed in the recipe. I use 2 parts water to 1 part flaxseed meal.

Ashley said that these don't taste pumpkin-y enough, but I think it's fine. I guess it depends on taste, but the next time I make these I'll up the pumpkin ratio and see what happens.

I make my own pumpkin pie spice. I mix up a bunch and store it in a small container until I need it.

1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
a little under 1/2 t. ginger

That is all for now.