These muffins certainly don’t look like Frankenstein, but this month when I sought out to create the ultimate pumpkin muffin recipe, I decided to borrow bits and pieces from other muffin recipes I had tried in the past.
First, let me explain my ideal muffin. To me the most important qualities in a muffin are a fantastic flavor and a texture that isn’t too heavy and is in no way dry. I’m also looking for a muffin that doesn’t make me feel guilty, but isn’t so healthy that I feel like I’m eating saw dust.
I started by looking at three different muffin recipes. The first was your typical, straight-up unhealthy but still delicious pumpkin muffin, the next was a stripped-down recipe that included whole wheat flour and a ton of pumpkin, and the third was a Morning Glory muffin.
Morning Glory muffins vary a lot but generally they tend to be a healthy breakfast muffin, often containing fruit, veggies, seeds and/or nuts. Between the three different approaches to making muffins, I had a lot to work with. I also had the idea to incorporate Greek yogurt so that the muffins had a tiny bit of protein in them.
After a few failed attempts and some mediocre results, I finally created a recipe that was yielding the kind of muffin I was dreaming of. I settled on using half whole wheat flour and half all-purpose flour. I wanted whole wheat flour in there so the muffin would have some fiber, but not so much that the flavor was overpowering.
I also decided that sifting the dry ingredients together and then gently folding them into the wet ingredients was imperative to yield the right kind of texture that wasn’t too heavy. The sifting and the gentle folding technique helps keep the overall texture of the muffins lighter.
I also experimented with adding applesauce and carrots in the batter. The applesauce ended up overpowering the pumpkin flavor and in the end had to be cut from the recipe. The carrots added no flavor and seemed like a sneaky way to get some extra veggies in.
A quick note on the pumpkin puree: This time of year it is easy to find a can of already cooked and pureed pumpkin and works very well for this recipe. If you are feeling a little more hands-on, pumpkin puree can also be easily made at home.
To do this you’ll need 1-2 small baking pumpkins (not the same as the ones you would use for making jack-o-lanterns). Using a sharp knife, remove the stem and slice the pumpkin in half length-wise. Scrape out the center pulp and seeds.
Next, place the pumpkin halves on a baking sheet and roast in the oven at 350 degrees for 45 minutes. The pumpkin will be a light golden brown when done. Peel the skin from the pumpkin and puree the pumpkin in a food processer until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to add moisture.
Pumpkin Frankenstein Muffins
1/2 c plain greek yogurt (2% or full fat)
1 c brown sugar
1 can (15 oz) pumpkin puree
2 grated carrots
1 c whole wheat flour
1 c all-purpose flour
2 tsp pumpkin pie spice
2 tsp cinnamon
pinch of salt
1 tsp baking soda
Preheat the oven to 350.
In a mixing bowl sift together the whole wheat flour, all purpose flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set aside.
In a separate mixing bowl use a whisk to beat the eggs until frothy and light in color. Next whisk in the yogurt until well combined followed by the brown sugar, whisking in ½ a cup at a time. Finally whisk in the pumpkin puree and grated carrots.
Now it is time to combine the dry and wet ingredients. Begin by adding a third of the dry ingredients to the wet. Use a spatula to gently fold the ingredients together until well combined. Once the mixture is homogenous, continue to fold in the remainder of the dry ingredients in a third at a time.
Finally using a 1/3 c measuring cup, scoop the batter into a lined muffin pan. This recipe yields 18-20 muffins. Bake for 20-25 minutes. When the muffins are finished a tooth pick inserted into the center will come out clean.