Good Morning Pumpkin
Muffins and I don’t always get along. They play games with my head. Coffee shops displaying their baskets of fresh baked muffins tempt me. They look healthy…but I have trust issues. So I make my own.
But when? I like a muffin in the morning or at least by a 10am break. And, I want it warm. Now, I am a morning person, but not quite like my friend Geni who wakes at 4m to bake! So I do a bit of prepping the night before. My dry and my wet are measured out, a sticky note reminds me to preheat the oven to 350 degrees, add 1 beaten egg and 1 tablespoon of ghee and bake for 20-25 minutes. (Wet goes in the frig for the night, dry stays on the counter.) Perfect.
I can prep the espresso, dress, walk the dogs and return to freshly baked muffins in my own little coffee shop! And when I finally land a new job, there will be some lucky coworkers on the receiving end of my morning baking!
This past weekend my friend Susan and I joined my community garage sale. I think, no – I know I was more excited about our morning coffee and muffins and having a relaxing lunch afterward than selling my stuff! Besides after 3 moves, I have downsized quite a bit! (always look for the positive…always look for the positive…always look for the positive)
Speaking of 4am Geni, she recently posted a roundup of pumpkin desserts to check out. Just like zucchini and banana breads, pumpkin muffin recipes are endless. Here’s my version using spelt flour – my new favorite for its light texture and nutty flavor. Whole wheat pastry flour would work as well. Note: these make only 9 muffins, ideal for me as even with friends, I find 9 is plenty; who wants day old muffins anyway!
2 cups spelt flour (or whole wheat pastry flour)
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon flaxseed meal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries
½ cup pecans, chopped
1 cup low fat milk
¾ cup pumpkin puree
¼ cup agave
¼ cup maple syrup
1 tablespoon ghee or coconut oil
1 whole egg or 2 egg whites, beaten well
½ cup oatmeal for sprinkling on top of muffins, optional
Preheat oven to 350 degrees. Spray a muffin pan or brush on ghee and set aside. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. If you followed my tip for prepping the night before, I simply add the egg and ghee and shake the jar really well! Combine the wet into the dry and mix gently, do not over mix muffin batter. Scoop about ¼ cup batter for each muffin. Sprinkle tops with oatmeal if you’d like. Fill empty wells with water about a 1/4 way up. Bake 20-25 minutes or until golden brown and toothpick tested. Makes about 9 muffins.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
That’s very industrious – it’s as much as I can do to boil a kettle and make tea first thing 😉
lol, I’m guessing you’re just not a morning person!!
So excited to try these!! They look so yummy and nothing says Fall like pumpkin muffins! Thanks Linda!
Hi Sara! Thanks for stopping by! I sure do miss you!!
I can’t believe I have to do Thanksgiving all alone this year!!! I haven’t even seen Michael’s list yet but I”m getting nervous. Actually, the in-laws will be there too and they will do the turkey 🙂 MISS YOU!!!!
Judy @Savoring Today
I’m not a big fan of muffins offered in coffee shops and bakeries because they are usually much sweeter than I like. Like you, I’d rather make them at home and I like the idea of gettting it ready the night before — pretty cool.
When our youngest left for college in August, we had a garage sale. I assured my husband it would be the last one we would ever need to do — it is so much work! From here on, if it needs to go, it will go to Goodwill.
I agree garage sales are work! I actually had just given all my things to Goodwill when I was in Atlanta, plus furniture to a women’s shelter. Much easier…and it felt good to help someone else in need!!
I love pumpkin anything, so this time of the year when everyone brings a little orange fall to the party… is a great time for cooking! (not really great to see the summer leaving… sigh)
In Florida, we definitely welcome summer leaving! It cools off just enough! Though it hardly looks like fall, that’s why I have to “create” the feel and look as much as possible!!
Lovely looking muffins!
Like you, I don’t often buy muffins. I find them to be very cakey and quite dry. I love to make muffins for breakfast but it takes a while! I should be more like you and prepare everything the night before. xx
These are pretty moist with the pumpkin purée but I know what you mean about cakey and dry muffins! Plus they are too sweet for me!!
These muffins sound great, Linda. I bet you kitchen smells fantastic while they’re baking. I’m not much of a baker but the one thing I do like to bake is a try of muffins. Once cooled, I freeze them, thawing them, one at a time, each night for the next morning’s breakfast. That and making a pot of coffee is about all I can muster for at least an hour — OK, two hours. 🙂
Good tip John! Unless I’m giving away all that I are or having friends over, I’m stuck with too many goodies in the house! I suppose too a quick warming of the muffin in the morning will make it just right!
Sawsan@ Chef in disguise
I can’t wait to give these a try!
Fresh, warm pumpkin muffins that are actually healthy! I can only imagine how the smell of these little beauties baking
Thank you for sharing these!
I love muffins! They actually may be my favorite to bake also! You have a great idea to prep them the night before, I will try that this week! The kids are always wanting a good breakfast but my daughter never gives herself enough time, this will be great for her to eat on the bus! Thanks for the inspiration and I hope you had a great day with your friend!
Hi Ginger, hope you do try these! My son likes to grab one before he works out, it gives him just enough carbs to get started!! Being a single, working mom I needed all the little quick tips possible to make it all happen 😉
Omg! Best ever muffin in my life! I tried to make that muffin last as long as I could. In 15 minutes it was gone! Thank you Linda you are the best!
Always my pleasure Susan! I love happy, eager food testers!!
Barbara Bamber | justasmidgen
It must have been a “muffin” sort of day, I made some this morning too:) I love anything with pumpkin and these look yummy! From the sounds of readers here they definitely are worth a try! I do have some pumpkin left over in the freezer. Good luck with garage sales, I have too much crap around here anyway, even without moving, it’s time to get rid of most of it! xx
It’s definitely my favorite season to bake, even with our still warm weather! These moves just forced all the downsizing, I’d probably still have all my ‘much loved crap’ around!!
Ok, so we all want you to stay with us so that you can organise our mornings! Gorgeous recipe, fingers crossed for a fab new job!
lol…okay, that’s a deal Tanya, and you keep me motivated to finishing up my home remodeling!!
Amy @ Elephant Eats
Love the idea of prepping the night before! You’re so smart, Linda 🙂 These muffins look so yummy…and your’e right, those coffee shop muffins are scary. They pack so many calories!
Great idea to prep for the night before! Wow, Geni really wakes up at 4am to bake! I wake up at 4:30am to train clients and sometimes I question why? LOL I bet your kitchen smelled great with the fall spices. I’m definitely going to try this recipe, very healhty indeed!