Pumpkin Muffins

     Unless you have been living under a rock, you've noticed pumpkin-related dishes and beverages are the latest food trend. Yes, pumpkin...a super food packed with 280% of our daily Vitamin A requirement. Who knew? What a wonderful stroke of luck for Libby's! Pumpkin...it's not just for Thanksgiving pie. In fact, Felix Salmon, a leading financial journalist writing in New York magazine says "pumpkin is the new bacon." So what's next--a massive pumpkin shortage? Note to self...begin hoarding cans of pumpkin...
      My quest this month is achieving delicious pumpkin flavor paired with a balanced ratio of fall spices. Last week it was doughnuts. Healthy, but not enough spice to balance the pumpkin. This week my quest was the ubiquitous muffin. While mixing a fresh batch of pumpkin pie spice mix this morning, I realized what was missing from the pumpkin doughnut recipe--cloves! Mortar and pestle to the rescue. Nothing says 'aroma' quite like the smell of freshly ground cloves. Viola! Spice balance achieved!
      If you enjoy soft, moist muffins redolent with the fragrance of fall spices, this is the recipe you've been waiting for. Pure pumpkin comfort food with 10 minutes of preparation time. Parting thought: Never underestimate the value of freshly ground spices. I promise, your taste buds will thank you!

Homemade Pumpkin Pie Spice 
(yield approximately one heaping tablespoon)

Pumpkin Muffins

2 teaspoons Vietnamese cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves

Pumpkin Muffins

1 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons homemade pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup 100% pure pumpkin
2 large eggs
1/4 cup vegetable oil
1/4 cup orange juice

Preheat Oven to 350 degrees F.  Paper-line or spray 12 muffin cups

COMBINE flour, pumpkin pie spice, baking soda and salt in a large bowl.
COMBINE Sugar, pumpkin, eggs, oil and juice in a mixer bowl and beat with wire whisk until blended.
Add flour mixture to pumpkin mixture and stir with wooden spoon until moist--be gentle, don't over-mix.
Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE 25-30 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pans on wire rack about 10 minutes.  Remove from pans and place on wire rack to cool completely--if you can wait that long. Frost with cream cheese icing if desired. Store in covered container.

Baked Pumpkin Doughnuts

As soon as the leaves begin to fall, I'm ready for anything pumpkin! Doesn't everyone love doughnuts? The problem is...they are almost always fried.  After finding a recipe for baked pumpkin doughnuts, I had to try them.  The original recipe calls for piping the dough through a star tip, but it is much easier to use the King Arthur Flour doughnut pan (item 5233 for $16.95). This is not an advertisement for King Arthur, but it's my personal choice of flour for everything from bread flour to pastry flour.  And honestly, a doughnut pan is awesome!  They aren't truly photogenic, but they have a wonderful taste with a much lower calorie count.

Baked Pumpkin Doughnuts- Yield 9 doughnuts with pan 

Preheat oven to 375 degrees 

2 cups King Arthur Unbleached Flour

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground nutmeg (it will make a difference)!

1/2 tsp salt

1/4 tsp baking soda

1/2 cup canned pumpkin

2 eggs

1/4 cup 1% milk

1/4 cup softened butter

Icing:  1 cup powdered sugar, 1/4 tsp vanilla extract, 3-4 Tablespoons milk.  (I used butter cream icing)

1.  Combine all dry ingredients and stir with wooden spoon.  

2.  Add pumpkin, eggs, milk and butter.

3.  Beat with hand mixer until combined.  

4.  Spray pan lightly with cooking spray

5.  Add dough level to pan

6.  Bake 11 minutes and remove from pan

7.  Spread icing over tops and enjoy!