Maple Pumpkin Muffins

Posted on October 4, 2009 by kitchenbelle

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Saturday was a baking day.  There were no ifs, ands, or buts about it.  It was rainy and dark and I knew I needed to fill our kitchen with scents of the season.  This summer my in-laws visited Canada and brought back some delicious Canadian maple syrup.  I decided to bake something maple flavored so when I stumbled upon this recipe for Maple Pumpkin Muffins I was very pleased! 

A couple of notes:

  • The original recipe suggested baking at 400 F, and though it struck me as odd, rather than follow my gut I followed the recipe.  Unfortunately the oven was way too hot and a few of my muffin bottoms burned.  These should be baked at either 350 F or 375 F.
  • Rather than top these muffins with pecans, I added a crumbly streusel-like topping.
  • As you know I am a lover of chunks, so I almost added some chocolate chips but I feared it would overpower the maple flavor so I refrained.  These were more “breakfast” without chocolate chips.  Adding chocolate would make them more “dessert.”  🙂

Maple Pumpkin Muffins:

  • 2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups canned pumpkin or squash
  • 3/4 cup evaporated milk
  • 1/4 cup vegetable oil
  • 5 tablespoons maple syrup, divided
  • 1 package cream cheese, softened

    • Topping:

  • 3/4 cup oatmeal
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4  teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons butter

    • Preheat oven to 350 F.  Line muffin tins with papers.

    Prepare topping by combining first five topping ingredients in a small bowl.  Cut butter into this mixture and use your finger tips or a fork to crumble the ingredients together.  The texture should be like that of coarse sand/pebbles.  Set aside.

    In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt.

    In another bowl whisk together the eggs, pumpkin, milk, oil and 3 tablespoons maple syrup.  Slowly add dry ingredients to this mixture and stir just until moistened.  

    In a small mixing bowl, beat cream cheese and two tablespoons brown sugar and 2 tablespoons syrup until smooth. Gently stir into batter until mixture appears swirled.

    Fill paper-lined muffin tins about three-fourths full.

    Sprinkle about a tablespoon of topping over each muffin cup.

    Bake at 350 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

    Adapted from Made by Melissa.

    Filed under: Breakfast, cream cheese, Dessert, eggs, Fall, muffin, oatmeal, pumpkin, squash | 2 Comments »

    Jesse’s Mom’s Chocolate Muffins

    Posted on June 3, 2009 by kitchenbelle

    j

    This recipe has been living in the recipe folder of my email box since March of 2007.  It was then that my former colleague, Katherine, provided it to me.  You see, the mom of Jesse, her boyfriend,  made the most amazing chocolate muffins.  Katherine would bring them to work on a regular basis and she was always kind enough to share.

    The shiny tops of Jesse’s mom’s muffins have that perfect chewy texture that houses rich, dense, chocolaty cake strewn with chocolate chips.  These babies are nuggets of muffin heaven.   After the hours and hours I have spent during my life baking in the kitchen, I find it baffling that a recipe that is so straightforward and simple can really yield a product this delicious!

     Jesse’s mom has got it going on.  

    (And you can too!)

    Jesse’s Mom’s Chocolate Muffins:

    • 2 eggs
    • 1/2 cup yogurt
    • 1 cup whole milk
    • 3/4 cup sugar
    • 2 cups flour
    • 2/3 cup cocoa powder
    • a pinch of salt
    • 1/2 teaspoon baking soda
    • 1  1/2 teaspoon baking powder
    • 1/2 teaspoon finely ground coffee
    • 4 tablespoons melted butter
    • 2 handfuls chocolate chips

    Preheat oven to 350 F.

    In a large bowl whisk together the eggs, yogurt, milk, and sugar.  Add the flour, cocoa powder, salt, baking soda, baking powder and coffee grinds.  Whisk until combined.  Stir in the melted butter and chocolate chips.

    Bake in a muffin tin lined with papers for 15-22 minutes, or until a skewere inserted into the center comes out clean.

    Filed under: chocolate, Dessert, muffin | 1 Comment »