September 2012
After waffles became pancakes and wanders became fireside reflections, it was time to leave that cabin we love, but before we drove away, there was time for one more dosage of fall flavors.
Nothing brings out the pumpkin and spice flavors of these muffins like quiet views and the changing colors of leaves. Best eaten when warm with a mug of hot cider and someone you hold dear. These muffins should be savored as much as the place where you eat them. In our case, this was the final ode to the cabin in fall. The next time we see it, it will be a completely different place, perhaps even a place covered in a blanket of white?
Pumpkin Muffins
Ingredients
For The Batter
3 cups whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup organic buttermilk
1 1/4 cups organic pumpkin pie filling (from a 15-ounce can)*
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup organic light brown sugar
2 large eggs (local/free-range)
*You could use regular pumpkin puree, but the store was out when I shopped, so I just used the extra spice of pie filling to my advantage.
For The Sugar Coating
3/4 cup organic brown sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Directions
Preheat oven to 350 degrees.
Butter and flour 12 standard muffin cups.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
In a small bowl, whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack
The Final Ode
As we wandered away, the road unfolded like a painting. The last Ode to the Cabin was a Sunday smile and a Sunday mile, and in some ways, it felt like a wander through time.
Happy Fall!
