As those summer tans fade and we gently slide into fall, the smells of autumn come unbidden. Once again pumpkin chai sounds inviting, pumpkin bread delicious and pumpkin oatmeal and cranberry cookies worth baking.
Recently I picked up a specialty magazine that featured the 100 Best Pumpkin Recipes from Better Homes & Gardens; I’m in heaven.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk
1/2 cup canned pumpkin
1 teaspoon vanilla
1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup fresh blueberries
1 recipe Almond-Oat Streusel (optional)
1. Preheat oven to 350 degrees. Coat 15 2 1/2-inch muffin cups with cooking spray or line with paper bake cups.
2. In a medium bowl stir together first four ingredients (through baking soda). In a small bowl combine buttermilk, pumpkin and vanilla.
3. In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, prepare streusel (see below) and sprinkle over batter. Bake 18 to 21 minutes or until a toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Serve warm.
Makes 15 muffins at 191 calories each.
In a small bowl stir together 1/4 cup packed brown sugar, 2 tablespoons each rolled oats and sliced almonds, 4 teaspoons all-purpose flour, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir in 3 tablespoons melted butter. Once coarse crumbs form, spoon the streusel topping over the muffin batter.
Susan Woody has been a food writer for more than 25 years and is a member of the Association of food Journalists.