October 16, 2006

Punkin Accomplished

Pumpkin Muffins 2Made the Williams Sonoma Pumpkin Bread recipe in muffin form. It was a complete success.

Modifications:

  • Over-fill 12 muffin tins instead of using the Williams Sonoma pumpkin pans. Over filling ensures nice big muffins. Compare the picture here with the one of my previous batch. Gotta over-fill.
  • Bake at 350 degrees instead of 325 degrees
  • Bake for 30 to 35 minutes (mine went for 35 minutes) until muffins spring back when poked gently.
  • Use an extra teaspoon of baking powder
  • Do as little mixing as possible once the dry and wet ingredients are together. In muffin-making, over-mixing is the devil!

This time, the frosting was both maple and pumpkin flavored. I followed their suggestion of adding pumpkin puree to the frosting, and also substituted a third of the sugar with maple butter. Also, I slightly over-toasted the walnuts; Maggie says they’d be better if they were less toasted. Or “burnt” as she calls it.

I’m thinking that increasing the butter slightly and cooking for slightly less time might make them even more moist, but that experiment will be for another day.

Posted by James at October 16, 2006 7:31 AM
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Comments

Yum! Those are my next project, but why'd you have to go and post a picture? I'm off to work now, and don't have time to make and eat those in fifteen minutes. I'll be jonesing for a pumpkin muffin all day!

Posted by: Cindy at October 16, 2006 8:43 AM

Wow! Those muffins are truly delicious. That pumpkin puree in the frosting was a great call. And I didn't notice any burnt or over-toasted flavor in the walnuts. Perhaps I inherited a taste for "crispy critters" -that's what my father called burnt pieces of food. I toasted my muffin to a point where the frosting was caramelized at the top (yum). Thanks for saving me a muffin :)

Posted by: Sharon at October 17, 2006 1:31 PM

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