Fall is my favorite time of the year. I love the sights, sounds, colors, and crispness in the air. I found it all today at the local garden center turned pumpkin wonderland. It was hard to know what to grab first, the colorful, unusually shaped gourds, the pumpkins, or head for the ornamental kale and chrysanthemums. I managed to come away with something of everything and then was so inspired that I made a batch of pumpkin muffins in muffin top form (I love my muffin top pan!).
Whenever I make pumpkin muffins, I always head for my "go to" recipe, from Longfellow's Wayside Inn (the oldest operating Inn in the country, dating back to 1716) located in Sudbury, Massachusetts.
The recipe yields 12-16 muffins, or about 22-24 muffin tops. They are perfect with a mug of warm cider or pumpkin pie cocoa.
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| How cute is this pumpkin muffin top being kept warm perched atop a pumpkin mug? |
Pumpkin Muffins
Longfellow's Wayside Inn
1 cup raisins
1/2 cup water
2 eggs
1 cup canned pumpkin
1-1/4 cups granulated sugar
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup canola oil
1-3/4 cups flour
Longfellow's Wayside Inn
1 cup raisins
1/2 cup water
2 eggs
1 cup canned pumpkin
1-1/4 cups granulated sugar
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup canola oil
1-3/4 cups flour
1-1/2 teaspoon baking power
1/2 teaspoon baking soda
Preheat the oven to 400 degrees F.
Soak the raisins in the water for 5 minutes, do not drain. Set aside.
In a large mixing bowl, beat the eggs until foamy, stir in the pumpkin, sugar, cloves, cinnamon, and salt. Add the canola oil and mix well. In a separate bowl, stir together the flour, baking powder, and baking soda. Add the dry mixture to the pumpkin mixture with half of the raisin-water mixture. Mix well, add remaining raisin mixture; stir to mix. Fill greased muffin pans 2/3 full. Bake at 400 degrees F until the top springs back when pressed with fingers, about 25 minutes for muffins, 22 for muffin tops.
1/2 teaspoon baking soda
Preheat the oven to 400 degrees F.
Soak the raisins in the water for 5 minutes, do not drain. Set aside.
In a large mixing bowl, beat the eggs until foamy, stir in the pumpkin, sugar, cloves, cinnamon, and salt. Add the canola oil and mix well. In a separate bowl, stir together the flour, baking powder, and baking soda. Add the dry mixture to the pumpkin mixture with half of the raisin-water mixture. Mix well, add remaining raisin mixture; stir to mix. Fill greased muffin pans 2/3 full. Bake at 400 degrees F until the top springs back when pressed with fingers, about 25 minutes for muffins, 22 for muffin tops.
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| Muffin tops served on a favorite pumpkin plate that I drag out and love to bits every year at this time. |
This post is linked to:Little Red House for Mosaic Monday
The Tablescaper for Seasonal Sundays
Cast Party Wednesday
A Southern Daydreamer for Outdoor Wednesday
Cast Party Wednesday
10 comments:
These look magnificent. How darling to see them placed upon the pumpkin mug. Great to have you be a part of Seasonal Sundays.
- The Tablescaper
Oh my those muffin tops look delicious. I really like the colors in your mosaic, too.
That's it, I'm growing gourds next year. They are just too cool! Not as cool as those Pumpkin Muffins and that Pumpkin plate though, the muffins look sinfully delicious! Love that presentation!
I sure wish we would get one dry day in central PA I have so many Fall outings I'm dying to visit.
Thanks for sharing, Patti...if you get a chance, drop by my blog, we're having a Cookbook Party for my Blogoversary!!!
Oh I know my husband would love this recipe ! Your blog is reflecting your love of this season, my favorite season too.
That recipe sounds so good and this is the first I've heard of a muffin top pan. Interesting!
Yummy.
Sydney - City and Suburbs
Making me want one. Thanks for the recipe. Trish
What a wonderful mosaic! I ventured out to pick a few pumpkins, some mums & pansies this past weekend. LOVE your muffin top perched on your mug!! I wish I had one right now :)
Those look wonderful, cute presentation!
Here from Seasonal Sunday, albeit late! :)
Best dish to eat at night camps. As well as very easy to prepare with the help of your steps by step suggestions. It is very delicious and too much testy dish.
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