In case you haven't heard, there is a nationwide pumpkin shortage. You didn't? Don't feel too out of the loop - I don't think I would have known this fact if it weren't for the on-line food communities that I visit. Amongst the members of those on-line communities this pumpkin shortage is the biggest news since Britney shaved her head. As the weather has started to turn cooler and the days draw closer to the holidays, several people have turned to their beloved pumpkin recipes and are coming up short when shopping for the coveted ingredient.I have been reading about the shortage and the subsequent attempts to locate pumpkin at every grocer available and have been feeling a little unappreciative. I don't really like pumpkin, therefore I haven't attempted to make any recipes that contain pumpkin. So every time I read anything online associated with the every one's burning desire to acquire the giant orange squash I feel guilty. You see, I have several cans of pumpkin in my pantry left over from last fall when I made pumpkin bars with cream cheese frosting. It seemed wrong to just let it sit untouched while so many people worked so hard to find just one can in their supermarket. The guilt was enough to drive me to research a recipe and make something with pumpkin to celebrate the fact that I actually had some.
Pumpkin Muffins
Adapted from Cooking Light December 2002
Yield
18 servings (serving size: 1 muffin)
Adapted from Cooking Light December 2002
Yield
18 servings (serving size: 1 muffin)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg white
- Cooking spray
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons brown sugar
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through salt) in a medium bowl, stirring with a whisk.
Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white) - whisking to combine;
add to flour mixture,
stirring just until moist.
Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar
; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through salt) in a medium bowl, stirring with a whisk.
Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white) - whisking to combine;
add to flour mixture,
stirring just until moist.
Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar
; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
