Good Enough for Me!

Long ago, in a land called Panera, I fell in love with pumpkin muffins. I fell hard–making every excuse I could think of to drive the 30+ miles to get one or four.

Someone suggested I make them at home–blasphemy! Why would I do that? They’d never be the same. But, they might be good enough, right? So I did. Last year. They were good, great even. However, I failed to make a note–any note–of what I used or what I did. So this year, when time rolled around for pumpkin muffins, I was back at square one. 

I scoured the interwebs and came up with a combination of what I remembered from last year and what I had in my pantry. 

I mixed a few things up

Mix


sprinkled with a little bit of goodness 

Sprinkle


and hoped for the best. 

Bake


Pumpkin muffins aren’t pumpkin muffins without powdered sugar, so I did a bit of rolling, and voila! 

Roll Mini

Roll


These were great. Definitely good enough to save myself a drive. Now I’ll just have to refrain from baking pumpkin muffins daily. Mr. Gray and Baby Gray both approved.

What you’ll need: 
15 ounce can of pumpkin puree (not pie filling) 
2 eggs
1 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil (applesauce will work–I was out) 
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cinnamon
Granulated sugar, for topping
Powdered sugar, for topping

  • Preheat oven to 350 degrees 
  • Line muffin tin with baking cups
  • Mix pumpkin, eggs, granulated sugar, brown sugar, and oil (or applesauce) with electric mixer 
  • Shake in a bit of cinnamon
  • In a separate bowl, mix flour, baking powder, baking soda, and salt
  • Once wet ingredients are mixed well, gradually add in dry ingredients
  • Mix until all ingredients are combined, using a spatula to drag the edges if needed 
  • In a separate bowl, combine granulated sugar and cinnamon for muffin topping 
  • Scoop batter into muffin tins, filling about 3/4 of the way 
  • Sprinkle the cinnamon-sugar mixture on top of each muffin 
  • Bake 15 to 18 minutes for regular muffins (12-15 for minis), or until a toothpick comes out clean
  • Allow to cool for a few minutes, and then roll the tops in powdered sugar to coat (I spread powdered sugar on a plate and dip the tops in; you can also wait until you’re ready to serve to cover in powdered sugar)
  • Enjoy! 



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