I adore pumpkin season and it has arrived. Who does not love picking out and carving just the right pumpkin? Most people have to buy at least two of these fantastic vegetables to adorn their home or to greet Happy Halloween trick or treaters? Pumpkins have so many different personalities and have a way of making fall fun. Pumpkins are very versatile in the kitchen and taste equally good in savoury and sweet dishes. They have as many ways to prepare them as they have shapes and sizes.
“Autumn is a second spring when every leaf is a flower.”
― Albert Camus
Fall is the season of wild colors including bright orange and gold. I managed to grow one pumpkin this year and the critters got to it before it was fully ripe- its sitting in the plot green with lots of teeth marks all over. There is lots of work to put the gardens to be and to get ready for winter. The Farmer’s Almanac is calling for another very cold, hard and long winter. Just what I need; another vicious winter. I still need to figure out what to do with my fish in the pond. They are hiding now and most of the frogs have disappeared. A few white-throated sparrows and straggling grackles drop in to fuel up as they make their way to warmer climes. The first layer of color has hit the leaves of the deciduous trees and the muted tones contrast with the bright red of the maple trees. My wood delivery is delayed – par for the country course. Of course I waited too long to put my order in.
Who doesn’t love a warm muffin and a cup of tea or coffee at some point during the day. The pumpkin pie spice helps to bring out the deep spice flavour of these muffins that I so enjoy;especially in the cool weather.It is a winter comfort food that has a truly warming appeal to my palate during the fall and winter.
Everyone is familiar with pumpkin pie it has its fans and also those that are not so crazy about it. I have found a different way to celebrate pumpkin. This is a really easy, fast and scrumptious pumpkin muffin recipe. The muffins are delicious plain with that sprinkling of brown sugar but I add chopped pecans and blueberries to my muffins for more texture and flavour. This recipe is adapted from a book called Muffin Mania. I call them Rose’s Muffins because Rose was a family friend and marvelous cook and she would tell me that these muffins were the most delicious ones she had ever tasted. She passed away last year and she is sorely missed. I think of her every time I make these muffins.
This recipe makes a large batch so you can make and freeze the muffins or store the remaining amount of batter in the fridge it will last about three days.
Rose’s Pumpkin Muffins
Cook time: 20-25 Minutes
Yield: 18-24 muffins
- 4 eggs at room temperature
- 2 cups white sugar
- 1 1/3 cups neutral vegetable oil
- 1/3 cup buttermilk or sour cream
- 1 tsp. pure vanilla
- 1 3/4 cups pumpkin (small can)
- 3 cups all purpose flour
- 1/2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. table salt
- 2 cups raisins or dried cranberries or blueberries or a combination
- 1 cup of chopped nuts (optional)
- 1/3 cup sieved light brown sugar or more if needed to sprinkle on top
- Preheat the oven to 375 degrees.
- Grease and flour the muffin tin. Or use liners.
- In a large bowl,beat the eggs lightly. Add sugar, oil, buttermilk, vanilla and pumpkin and combine thoroughly.
- Sift the dry ingredients together and Add to the wet ingredients and mix until smooth.
- Stir in raisins, cranberries, (nuts).
- If you are adding blueberries, gently fold them in gently at this point.
- Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
- Bake 375 F for 20-25 minutes. Cool on a rack.