Pumpkin Muffins II

Pumpkin Muffins II Recipe - Native American Cuisine

Region / culture: Native America, USA | Servings: 12

Introduction

Pumpkin Muffins II are a delicious and easy-to-make treat that is perfect for the fall season. These muffins are packed with warm spices and the rich flavor of pumpkin, making them a comforting and satisfying snack or breakfast option.

History

Pumpkin muffins have been a popular treat for centuries, with pumpkin being a staple ingredient in many traditional recipes. The addition of spices like cinnamon, ginger, and nutmeg adds a warm and cozy flavor to these muffins, making them a favorite during the cooler months.

Ingredients

1.5 cups of baking mix
0.5 tsp of cinnamon
0.5 tsp of ginger
0.5 tsp of nutmeg
0.25 cups of egg mix + 0.5 cups of water (or 2 eggs)
0.5 cups of vegetable oil
1 (15.5 oz (439 g)) can of pumpkin
0.5 cups of raisins or chopped prunes
0.33 cups of chopped walnuts

How to prepare

Preheat the oven to 400°F (204°C).
Spray the muffin pan with nonstick cooking spray or use paper liners.
In a large bowl, combine the baking mix, cinnamon, ginger, and nutmeg.
Add the eggs, oil, and pumpkin.
Gently stir in the raisins and walnuts.
Stir until smooth, but do not beat.
Fill the muffin cups half full.
Bake at 400°F (204°C) for about 20 minutes.

Variations

Swap out the prunes for dried cranberries or raisins for a different flavor profile.
Add a streusel topping made with oats, brown sugar, and butter for a crunchy texture.
For a healthier option, use whole wheat flour instead of baking mix.

Cooking Tips & Tricks

Be sure not to overmix the batter, as this can result in tough muffins. Mix until just combined for a tender and fluffy texture.

- For an extra burst of flavor, try adding a handful of chocolate chips or dried cranberries to the batter.

- To make these muffins even more decadent, top them with a cream cheese frosting or a sprinkle of cinnamon sugar before serving.

Serving Suggestions

Enjoy these Pumpkin Muffins II warm with a cup of coffee or tea for a cozy and satisfying breakfast or snack.

Cooking Techniques

Be sure to preheat the oven before baking to ensure even cooking.

- Use a toothpick to test for doneness - if it comes out clean, the muffins are ready.

Ingredient Substitutions

If you don't have baking mix on hand, you can use all-purpose flour mixed with baking powder and salt.

- Feel free to use any type of nuts you prefer in place of walnuts.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve these muffins on a decorative platter with a dusting of powdered sugar or a dollop of whipped cream for an elegant presentation.

Pairing Recommendations

Pair these Pumpkin Muffins II with a hot cup of apple cider or a spiced chai latte for a delicious fall treat.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Pumpkin Muffins II contains approximately 250 calories.

Carbohydrates

Each serving of Pumpkin Muffins II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pumpkin Muffins II contains approximately 15 grams of fats.

Proteins

Each serving of Pumpkin Muffins II contains approximately 4 grams of proteins.

Vitamins and minerals

Pumpkin is a rich source of vitamin A, vitamin C, and potassium, making these muffins a nutritious choice for a snack or breakfast.

Alergens

These muffins contain eggs, nuts, and wheat (baking mix), so they may not be suitable for those with allergies to these ingredients.

Summary

Pumpkin Muffins II are a delicious and nutritious treat that is relatively low in calories and high in essential vitamins and minerals.

Summary

Pumpkin Muffins II are a delightful and flavorful treat that is perfect for the fall season. Packed with warm spices and the rich taste of pumpkin, these muffins are sure to become a favorite in your household. Enjoy them for breakfast, as a snack, or as a sweet treat any time of day.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Pumpkin Muffins II. It was a crisp autumn day, the leaves were falling from the trees in a symphony of reds, oranges, and yellows. The air was filled with the scent of cinnamon and nutmeg, and I could feel the chill of the season creeping into my bones. It was the perfect day to try out a new recipe, and I had a feeling that these pumpkin muffins would become a new favorite in my kitchen.

I had stumbled upon the recipe in an old, dusty cookbook that I had found tucked away in the back of a cabinet. The pages were yellowed with age and the binding was starting to come apart, but the recipes inside were a treasure trove of culinary delights. As I flipped through the pages, my eyes landed on the recipe for Pumpkin Muffins II. The ingredients were simple – flour, sugar, baking powder, cinnamon, nutmeg, salt, pumpkin puree, eggs, oil, and vanilla extract – but the result promised to be a delicious treat that would warm the soul on a chilly autumn day.

I had learned to cook from a young age, watching my own grandmother as she bustled around the kitchen, creating mouth-watering dishes with ease and grace. She had passed down her love of cooking to me, along with a collection of her favorite recipes that had been handed down through generations. I had always cherished those recipes, each one a piece of family history that connected me to my past.

But I was always on the lookout for new recipes to add to my repertoire, and this pumpkin muffin recipe seemed like the perfect addition. I gathered the ingredients from my pantry and set to work, following the instructions carefully and mixing the batter with love and care. The scent of pumpkin and spices filled the kitchen as the muffins baked in the oven, and I could hardly wait to taste the finished product.

When the muffins emerged from the oven, golden and fragrant, I knew that I had stumbled upon a new favorite. The texture was moist and tender, the flavor rich and spiced, with just the right amount of sweetness. I couldn't resist taking a bite right away, and as I savored the warm, comforting taste of the pumpkin muffin, I knew that this recipe would become a staple in my kitchen for years to come.

I shared the muffins with my family and friends, and they were met with rave reviews. Everyone loved the rich pumpkin flavor and the warm spices that made them perfect for the season. I was delighted to have found such a delicious recipe, and I knew that it would be one that I would return to time and time again.

As I sat down to write the recipe in my own cookbook, I couldn't help but think about the journey that had brought me to this moment. From my grandmother's kitchen to that dusty old cookbook, I had learned so much about cooking and baking over the years. Each recipe was a story, a memory, a connection to the past that I cherished with all my heart.

And so, as I wrote down the recipe for Pumpkin Muffins II, I knew that it would become a part of my own culinary legacy. A recipe that I would pass down to future generations, along with all the stories and memories that had shaped me into the cook I was today. And as I took another bite of the warm, spicy muffin, I felt a sense of gratitude for all the recipes, old and new, that had brought me so much joy and fulfillment in my life.