Ice-Storm Pumpkin Muffins

February always brings terrible weather to Ontario and 2019 is no exception. February 6 saw the city (London, ON) nearly shut down by an ice storm. Schools were closed, the University closed early, and we all stayed home. This was great! We were nearing the completion of a kitchen renovation, it gave us time to unpack a few things and get the kitchen back in working order.

So I decided to bake a batch of pumpkin muffins. Naturally, I posted the picture on Twitter and Instagram and was asked for the recipe so I have to oblige.

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Hot and fresh from the oven in a newly-renovated kitchen

I have been baking these for at least 10 years and they were the runner up in the muffin category in 2016 at the Ilderton Fair, which is one of the best regional fairs in Ontario. Ilderton, Ontario, for those who don’t know, happens to the home of Scott Moir and the home ice for the most famous Olympic ice dancers in history, Scott Moir and Tessa Virtue. In fact, Scott was at the beer tent when I went to pick up my blue ribbon. Obviously, I assumed that he and I were kind of kindred spirits, him with all the Olympic gold medals and me with a second place muffin prize (not to mention the first place bread a few years earlier). He was busy, though, so he never got a chance to congratulate me on the muffins. Next time, Scott!

So here’s my recipe, I hope they turn out well for you.

Pumpkin Muffins

Makes 12 muffins or one loaf of pumpkin bread.

Preheat oven to 375°

Mix together in a large bowl:

  • 1 3/4 cup all purpose flour (I use Arva Flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg

Whisk together in another bowl:

  • 2 eggs (substitute an extra 1/2 cup pumpkin if you want ’em vegan)
  • 3/4 cup neutral flavour oil (e.g. canola)
  • 1 tsp vanilla

Then add:

  • 1 cup of brown sugar
  • 1 cup of unsweetened pumpkin puree (or any winter squash)

Add the wet ingredients to the dry ingredients in the larger bowl and stir together until just mixed. Don’t overdo it. Spoon into muffin tins that have been lined or greased. Just before baking, sprinkle the tops lightly with a mix of cinnamon and sugar.

bake at 375° for 18 minutes.

These are even better if you let them cool and cover with plastic wrap until the next day, the tops get sticky and irresistible.

 

 

 

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