Tuesday, November 22, 2011

Pumpkin Orange Muffins

pumpkin muffins

As I mentioned yesterday, I made these pumpkin orange muffins to bring to work and they were delicious!  The recipe is from Mollie Katzen's Sunlight Cafe (also the source of the decadent sticky buns I posted previously) - I really enjoy having a book of all breakfast and brunch recipes in my cookbook collection, and it was fun to have a chance to try out another one from this book!  I may have slightly undercooked these as we were running out the door to catch a movie so I didn't have time to put them in for another few minutes, but they were still very yummy, just not as golden and crispy on the top as they might have been otherwise.  Adding the chopped orange zest is what really makes this recipe - the tangy orange taste is a great balance to the sweet pumpkin flavor.  If you find yourself with leftover pumpkin puree this season, or if you just feel like making a yummy pumpkin breakfast treat, I heartily recommend them!

Pumpkin Muffins
Adapted from Mollie Katzen's Sunlight Cafe
  • Nonstick spray, or cupcake liners
  • 1 1/3 cup white whole wheat flour (or whole wheat pastry flour, or just regular all purpose flour if you don't have either or prefer white flour)
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt 
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 cup sugar
  • 1 tablespoon chopped orange zest (use a vegetable peeler to peel just the outer layer off about 1/2 an orange, then finely chop)
  • 1/3 cup packed brown sugar
  • 1 cup pumpkin puree (or she says you can substitute cooked sweet potato or winter squash)
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 4 tablespoons (1/2 stick / 1/4 cup) butter, melted
Preheat oven to 400, lightly spray 12 muffin cups in a muffin pan with non-stick spray, or use cupcake liners (I inadvertently used both because I wasn't paying attention, which was kind of overkill).  Combine dry ingredients through orange zest in a bowl and mix together.  Add the brown sugar and mix together until blended using a pastry blender thing or your hands, or just a spoon.

Mix together the remaining (wet) ingredients except the butter in a second bowl, whisking or stirring until well blended.  Pour the wet ingredients and the butter into the dry ingredients and mix together until everything is moist, but without overmixing.  Spoon the batter into the muffin pan and bake for 20-25 minutes, until browned on the top and a toothpick inserted into the top comes out clean.  Let cool on a rack before serving.

I'm linking up over at Tuesday at the Table at A Quilter's Table again - and this time there is a (fabric!) giveaway if you link up - anything about your cooking or your table.  You can link up through Friday night, so check it out!


  1. oh my these sound delish, and who doesn't have pumpkin in their pantry this time of year! These are definite going on my 'to try' list! Thanks, Kate, and thanks for linking up!!

  2. They sound very tasty! Thanks for sharing the recipe, and I'm interested in the cookbook as well. I do love breakfast foods. ;)

  3. So excited to see you over at Tuesday at the Table and this recipe sounds delicious!

  4. What a great recipe, deffo going to try this with the kidlets!


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