Pumpkin – The Funky Oven

I like these muffins because they have a similar texture to pumpkin pie. My kids loved them. This recipe made 12 muffins. I like this recipe because it does not require the mixer. It is always a bonus when there is less to clean after baking. I use the silicone muffin pan liners which also is much easier to clean than the muffin tin.

1/2 cup all purpose flower

3/4 cup sugar

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup vegetable oil

1/2 cup canned pumpkin

1/4 cup water

1 egg

1/4 cup raisins

1/4 cup rolled oats

1/4 cup sunflower seeds

Topping:

1/4 cup sugar

1/4 cup flour

2 tablespoons melted butter

1/4 cup sunflower seeds

1/8 cup rolled oats

Preheat the oven to 350 degrees. Place all of the ingredients in a bowl and stir until just combined. Do not over mix. Place batter equally into 12 wells of muffin pan that has been prepared or use liners. Bake as this or place topping on muffins.

pumpkin muffin batter

pumpkin muffin ingredients

pumpkin muffins before baking — pumpkin muffins

Mix the crumb topping. Sprinkle generously on top of each muffin.

Bake for 20-30 minutes or until toothpick inserted into center is clean.

Alright alright. It is finally a bit colder in Texas so it is time for some pumpkin. These do take a little bit of work but they are so worth it. I invented the frosting idea on my own. At least I couldn’t find anything similar out there.

First toast a small bag of pecans in 1 tablespoon of butter in a skillet on medium high heat for 2-3 minutes.

Next, put the nuts into a food processor and let them turn into nut butter. Scrape down the sides as you go. It took about 2-3 minutes.

Let this cool fully. It is quite bitter. Do not worry.

Place 1 stick room temperature butter into a mixer along with 4 ounces of cream cheese and the pecan butter. Whip on high for a few minutes until fluffly.

Add in 2 1/3 cups powdered sugar. Refrigerate when done. See photo above.

Now for the cakes…..

Mix one box of butter recipe yellow cake with 15 ounce pumpkin puree and 1/2 cup vegetable oil. Add in 1/2 teaspoon pumpkin pie spice.

Preheat the oven to 350 degrees. Drop tablespoon sized circles of batter onto a greased cookie sheet or parchment. Don’t worry they do not increase in size much.

Bake for 15-20 minutes or until prety firm to the touch. Let cool completely. Add frosting between two cookies. Mmmmmmm……..

Okay so the cake part of the recipe I stole slightly from yourcupofcake.com.

Because of the buttercream, store these in the refrigerator.

Tag: Pumpkin

Pumpkin muffins

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