I was at a wedding a few years ago when I told a group of guests that I hated mashed potatoes more than life. To the dismay of everyone at my table, I went on and on about how horrible they were just to get a rise out of people. I mean...who hates mashed potatoes? They are so utterly harmless and fluffy. Now I eat them whenever I get the chance, because I'm a walking contradiction. My taste buds did a back flip on me and forced me to eat my words. I don't know how it happened. I just started loving the very thing that I hated.
Similarly, I've never really liked pumpkin spice (or so I thought). Pumpkin-spiced beverages are so chock-full of chemicals that you risk glowing neon orange after drinking one. I even wrote an earlier post about how I wanted to wait until it was officially Fall to have my one obligatory Pumpkin Spice Latte before being done with it for the season. Kind of like how you drink eggnog around Xmas for family photo-ops until you realize how gross it is that you're gulping down liquid egg goop.
But the commercialization of all things Autumnal must be a powerful drug, because I'm suddenly craving pumpkin spice everything, 24-7. I figured I'd channel my desire into a healthy batch of spiced muffins. I mean, who can resist a muffin so versatile it can be dipped in coffee for breakfast or glazed with cream-cheese icing for dessert? Here's the darn recipe.
Pumpkin Spice Muffins (Recipe adapted from Fine Cooking)
4 1/2 cups all-purpose flour
2 tbsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
Pinch of cloves
1 cup of sour cream
1 cup brown sugar
1/2 cup granulated sugar
4 cups (2 cans) of canned pumpkin puree
1/2 cup of butter, melted
Instructions (preheat oven 325 or 350, depending on how hot your oven is, and line muffin tin with baking cups):
1-In a small bowl, mix your flour, spices, and baking powder together and set aside.
2-In a large bowl, mix together your sugars, butter, eggs, sour cream and pumpkin puree until well combined. Add your flour and mix-well until your dough is formed. Should be wet but firm enough to stay together.
3-Fill cups completely so that your muffins are massive suckers, and bake for about 35 minutes. Let muffins cool for 30 mins or longer before consuming.
This recipe made a ton of batter so I saved some to make a few pumpkin loaves for Thanksgiving. The batter keeps in the freezer for up to a week.