I saw these muffins on The Southern Lady Cooks and knew I had to make them. First because they are Texas-size big and second because they are pumpkin/spice. I do believe Judy is writing to me personally when she posts a new recipe. I love the way she thinks about food. Take a look around her site. The Southern style and ingredients are just my style too. She even had a crock pot chicken recipe she sent me. I have to try it soon.
The aroma filled the kitchen and helped me get ready for Thanksgiving. My mom always had pumpkin bread in the kitchen when my family came home for Thanksgiving weekend. The folks at work are getting fat from all the sampling they are forced to do when I bake. But I didn’t hear any complaints when I put these out. They have stopped asking me for the recipe. Very few of them bake I guess. I don’t know what I would do if I didn’t bake. This has given me a creative outlet I had let move to the back burner for a while. I might put it on simmer after the holidays.
You know a couple of years ago I had never heard of a food blog. All my internet recipes came from a couple of sources. Today the wide variety of tastes and cultures, mixed with family traditions make it overwhelming some times. I get excited when I find something new to try my twist on. I do so love sharing my family recipes, traditions and memories with you.
The Best Pumpkin Muffins
Adapted from Judy’s recipe at The Southern Lady Cooks
- 1 cup brown sugar
- 1/2 cup oil
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup pumpkin, heaping full
- 2 1/2 cups all-purpose flour
In a KitchenAid large mixing bowl with the whisk attachment, whisk together brown sugar, oil, eggs, and buttermilk. Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together. Whisk in baking soda, baking powder, vanilla extract and pumpkin.
Mix in flour by hand with a spoon. Spray the large (six muffin) tin and fill each almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping below.
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup quick cooking oats
Top the muffins with the topping and then the pieces of butter and nuts.
- 2 tablespoons butter or margarine
- 1/2 to 3/4 cup nut pieces (optional)
Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over the muffins and cut butter into small pieces on top. Sprinkle with nuts.
Bake in preheated 350° oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins. I had a little batter left over from the 6 larger muffins and made 12 mini muffins with the topping and butter. Baked these for about 15 minutes.
The holiday cookie exchange is wrapping up. Be sure to get your entry in. Also, come on over and meet my new friend. Lori is a crazy, funny mom on the go. Really on the go, read how many times she has moved between Oklahoma and Hawaii.
I am going to ramble about this at some of these fun parties.