For Yom Tov, I made a batch of pumpkin muffins. I’m having company, and I thought I should make something like the carrot muffins that are so incredibly popular. It seems like most meals I have been invited to have included mini carrot muffins for the kids. If you have little orange muffins and puff pastry mini hot dogs, it is a happy, happy day for the little ones.
I think these pumpkin muffins are even tastier than the usual carrot muffin or carrot kugel. The recipe has a higher than usual amount of eggs, which give the muffin interior a lush, moist, but not soggy interior.
Adapted from Phyllis Vacarelli’s Pumpkin Pecan Bread (via Nick Malgieri).
3 cups all-purpose flour (13.5 ounces–I used half white whole wheat and half regular all-purpose white flour)
1 cup dark brown sugar (6 ounces)
1 cup granulated sugar (7.5 ounces)
pinch ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 16-ounce can pumpkin
1/3 cup water
1 cup corn oil
2 teaspoons vanilla extract
6 large eggs
Combine everything and mix together well. Portion batter into 24 cupcake liners and bake at 350 degrees for 25-30 minutes, or until a toothpick or cake tester stuck in the center comes out clean. You can also bake in two loaf pans for about an hour.
Original recipe called for 2 cups pecan pieces, coarsely chopped (8 ounces) and 1/2 cup dark or golden raisins (3 ounces). I cut back the spices from 1 tsp. nutmeg and 1 t. cinnamon.
update: try this trick from this recipe for pumpkin muffins and let the batter rest an hour before baking.