So, I have this friend Angela and I think she's the sweetest human being on earth (no offense to my other friends - you are all wonderful, but Angela is especially sweet). Many many years ago now, Angela and I worked together in a school. She is a fabulous primary teacher who continues to enrich children's lives every day.
It was a fall day, not unlike today that I first smelled these amazing pumpkin muffins. Angela had just finished making the muffins with her class and had baked them in the staff kitchen. As she walked them down to her classroom, a wonderful aroma filled the air. Of course, I couldn't help myself, I walked straight over to see what that amazing smell was. Angela, being Angela, offered to share her muffin with me. Boy am I happy she shared. Even luckier for me, she shared the recipe!
This pumpkin muffin is dense and hearty. It has molasses as an ingredient, which gives the muffin a deeper hue and a more caramel smell and flavour. It calls for the addition of raisins - if you are not a raisin person, just leave them out, the muffin will still be moist and wonderful. Seasonally, I have switched the raisins for dried cranberries, adding a little bit of seasonal colour and tangy! These would also be fabulous with toasted pepitas (pumpkin seeds) on top!
Pretty soon, you'll be thanking Angela for these muffins as well!
Enjoy,
Krista
The BEST Ever Pumpkin Muffins - adapted from Angela
(makes 12 muffins)
Ingredients
1/2 c butter
3/4 c brown sugar
1/3 c black molasses
1 egg, beaten
1 c canned pumpkin purée, unflavoured (not pumpkin pie filling)
1 tsp vanilla
1 3/4 c all-purpose flour, sifted
1/4 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 1/2 tsp cinnamon
1/4 c raisins
Method
Heat oven to 400 degrees. Line one muffin tin with muffin liners - I try to use compostable liners.
In a stand mixer with the paddle attachment, cream together the butter, sugar and molasses. Beat until light and fluffy. Pour in egg and mix until incorporated. Then add pumpkin purée and vanilla.
In a medium-sized bowl sift together flour, salt, baking soda, cinnamon and nutmeg.
With a spatula, fold dry ingredients into wet ingredients, until just combined. Do not over mix. Add raisins and fold-in gently.
Fill each baking cup 2/3 full.
Bake for 12-15 minutes or until a toothpick (or cake tester) comes out clean.
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