Cookaholics Bulletin Board

I told my overachiever friend that I would bring muffins to a meeting at her house. I have some pumpkin in my freezer and now need a pumpkin muffin that will impress even her. This woman is amazing, she will probably burst into flames one day. She will probably also make muffins along with the cheesecake she says she is making just to make sure the muffin situation is truly covered.

I am making the really great raspberry oatmeal muffin recipe from Jean but would like to try something new.

Mary

I've not made them, but Bo Friberg has a recipe inThe Professional Pastry Chef. I trust Bo's recipes. Let me know if you'd like it.

Amy

Hi Mary,
FWIW these are really good; moist, light and cakey (from the requests section of the old Gourmet Magazine):
-Nancy

Pumpkin Muffins from the American Club in Kohler, Wisconsin
makes 12
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (they specify from a 15 oz can, I don't know why)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice (I broke this down to equal 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground cloves and 1/8 teaspoon ground nutmeg...proportions are from the book How to Break an Egg).
1 1/4 cups plus 1 TBS sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
use muffin liners to line the cups (regular sized muffins, not large)

Put oven rack in middle position and preheat oven to 350 degrees F.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin pie spice (or individual spices), 1 1/4 cups sugar, baking soda and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together teaspoon of cinnamon and TBS of sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes (I always check about 10 minutes sooner).
Cool in pan on a rack for 5 minutes and then transfer muffins from pan to rack and cool to warm or room temperature.

Awwww, Mary....

I've made these a few times for the kids with chocolate chips and for the grownups with whole cranberries, they are very good. Might be hard to fnd some of the ingredients for you though.
http://www.joyofbaking.com/muffins/PumpkinMuffins.html

If you can get your hands on some blueberries, they would be great...frozen works just as well as fresh