Did you hear about the “Great Pumpkin Shortage” of 2011? A triple threat of factors affected this year’s crop of pumpkins, especially in the northeastern United States, making it a rough year for pumpkin-picking. But surely this can’t mean no pumpkin desserts this fall, right?! This is where Charlie Brown might say, “Good grief!”
Pumpkin Pie Muffins
Don’t worry – the Mr. Food Test Kitchen has plenty of amazingly easy pumpkin recipes that use canned pumpkin, which is in plentiful supply at your local supermarket! Now, I love me some classic pumpkin pie but lately, I’ve had a hankering for some sweet bread, the kind that’s bursting with pumpkin spice. And then I found these on MrFood.com: Pumpkin Pie Muffins, the best combination of pumpkin pie and sweet bread! I love that they’re in muffin-form, which makes ‘em a quick breakfast-on-the-go or a simple but satisfying afternoon snack. Best of all, they were a cinch to make – always a highlight for me!
The ingredient list was simple (just five!) and I used one bowl for all my prep – so barely any cleanup. This recipe was so quick and easy, in fact, that by the time I was spooning out batter into muffin tins, I thought to myself, that’s it?! This is definitely one of those fast “company’s coming!” breads to whip up when you’re short on time.
Fresh from the oven!
One of my favorite parts about baking with pumpkin is the unbelievable aroma that fills the house – a subtly spicy blend of autumn that even the most high-end scented candle couldn’t re-create. And these Pumpkin Pie Muffins didn’t disappoint! They turned out moist and wonderful. I didn’t opt for the confectioner’s sugar (just a glass of milk, actually) but my boyfriend topped with sprinkled cinnamon & sugar. We are both big fans of these easy muffins – so much so that I’m already going to have to make another batch, since we demolished the first!
Here’s a few more pumpkin recipes I can’t wait to try:
Pumpkin Pie Coffee Cake from How Sweet It Is [Thanks, Jessica!]
Pumpkin Scones with Spiced Glazed from BrownEyedBaker [Thanks, Michelle!]
Pumpkin Spice Latte from RecipeGirl [Thanks, Lori!]
Pumpkin Bread from My Baking Addiction [Thanks, Jamie!]
Since I just discovered this yummy new recipe with canned pumpkin, I’m curious what are your favorites are! Do you have a favorite recipe that uses canned pumpkin? Let us know in the comments below!
Make these even easier and w/ less calories..use 1 box spice cake mix, 15 oz canned pumpkin-not pie mix and 1 cup h2o..that’s it! Perfect for ppl w/ egg allergies!
These muffins could replace my traditional seasonal breakfast of pumpkin pie and whipped cream!! I’m betting the muffins will be way easier on my morning commute….that whipped cream did get a bit out of hand!!
THanks for including my Pumpkin Latte recipe!
H – Excellent substitutions, never hurts to have a “lighter” alternative!
Roger – These muffins are definitely easier for a morning commute…but I would never cut out that delicious seasonal breakfast entirely!
Lori – Thanks for the great recipe, have a happy Halloween!
Alas, I have heard of the great pumpkin shortage for the past three years. However, the Pumpkin Pie Muffins sound delicious. In the past, I have had baking problems with canned pumpkin. The spice cake mix might just balance things out and prevent the final product from being gooey within a day. I can’t wait to try it.