I’m a bit of a pumpkin fiend. I think it’s a result of shying away from pumpkin pie for most of my childhood (the thought was too radical for me, so I stuck with my chocolate mousse and apple pies). Now that I know how great all things pumpkin are, I’m always trying to make up for lost time.
Since my favorite past time is abusing free wifi privileges at cafes, I’ve been exposed to my fair share of pumpkin muffins. For the most part, they’ve been delicious. But I do have my complaints. I’m a firm believer in cream cheese frosting on cupcakes, but I don’t really want it in my muffins. I especially don’t want it in there if it’s going to be distracting from a perfectly good pumpkin flavor.
These pumpkin muffins are no frills. Of course, you could thrown some chopped nuts, dried fruit, or chocolate chips in there. Next time I make them, I plan on going with pecans, cranberries, and dark, dark chocolate. But there’s no need to mess around and turn this into a kitchen sink muffin because the pumpkin speaks for itself. This is a light, moist, and flavorful cake that is just short of a cupcake-like sweetness. The spices on top lend a little crunch, but if you wanted to gussy it up, you could go the cream cheese route (I’ll forgive you).
These are great alongside some granola and yogurt for breakfast, or paired with a hot latte.
Immeasurable Hunger 