Making a Mess and Pumpkin Muffins

Do you ever find yourself standing in the middle of the kitchen wondering why everything is so hard for you? Yes? Good, me too. I really love cooking, I do, but holy hell I am a mess at it. I’m impatient, always in a hurry, and totally careless. I read things too fast and get distracted. Cooking is just never a pretty process for me. Thankfully, I am good at cleaning. Still not good with using a DSLR, so please forgive me.

This weekend I decided I would make pumpkin muffins because I had a can of pumpkin in my pantry and nothing else to do.  In 2008, I spent about a month addicted to Starbucks’ pumpkin loaf. It was soooo amazing and so expensive.  Once I realized that I blew most of my grocery budget on bread, I decided that I needed to learn to make my own pumpkin loaf.  So after trying endless recipes and variations, this one is my favorite. I choose to make them in muffin form because they are much more portable. You should make them because they are filled with sugar and butter and cinnamon. The Holy Trinity of goodness.

You will need the following blurry items:

Non-blurry varieties will work as well: softened butter, sugar, eggs, vanilla, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, water, and pumpkin.

Preheat the oven to 350 degrees. Cream together the softened butter, sugar, eggs, and vanilla.

Whip it real good.

Once it has been appropriately whipped to hell, turn off your mixer. Combine all of the dry ingredients in a bowl like this:

The recipe calls for freshly grated ginger root and cinnamon, but

Stir it around so everything is nicely distributed.  The next step is to start slowly adding the dry ingredients to the cream mixture while alternating with the water and pumpkin. It’s very important that after you pour your first bit of dry ingredients in that you add some water or pumpkin on top it. Or use that plastic ingredient slide thing that came with the machine. Otherwise, this happens:

Damn you dry ingredients! Now is a good time to pour yourself a moderate and sensible glass of wine.

Sip on that and pretend you aren’t a slob.

Once you’ve yelled at your dog/child/spouse for making such a massive mess, continue adding the dry ingredients with the pumpkin and water until it has been completely incorporated and is a nice pukey orange color.

Get out your old janky stained muffin pan and spray it down with Pam or butter or whatever you find in your pantry that will prevent sticking.

Actually try to get the stuff inside the well, it works much better that way. Take an ice cream scoop or spoon or measuring cup and start scooping the batter into your greased pan.

An ice cream scoop with that little piece of metal that swoops around and dislodges the batter really makes it easy. Bake the muffins for about 19 minutes.  My old oven finished them at 20 and this one is right at 19, so start checking around 17 minutes with the first batch to make sure they aren’t burning. The tops should be golden brown and firm to the touch. If it gives, keep them in there a few more minutes. Alternatively, you can divide the batter into two greased loaf pans and cook for 55-60 minutes. Once finished cooking, place them on wire rack to cool.

I store mine in a Ziplock bag in the refrigerator because I think they taste better the second day. Or just go ahead and eat them once they are cool enough to not scar the inside of your mouth. And then plan on eating a bunch more because they are quite delicious.

And yes, I did eat one. Well part of one, one that left half of itself in the muffin pan when I tried to remove it. I had to make sure they were edible before I forced them upon my co-workers yesterday.

 

Pumpkin Muffins

1 cup butter (softened)

3 cups sugar

1/2 teaspoon vanilla

4 eggs

3  1/3 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1  1/2 teaspoons salt

1  1/2 teaspoons cinnamon

1 teaspoon nutmeg

4 teaspoons ginger

1/2 teaspoon cloves

2/3 cup water

2 cups canned pumpkin

1.  Preheat oven to 350 degrees

2. Cream together butter, sugar, vanilla, and eggs.

3. Combine dry ingredients in a separate bowl.

4. Alternate with pumpkin and water while adding to creamed mixture.

5. Beat until well combined.

6. Pour into greased muffin pan or two loaf pans.

7. Bake for 18-20 minutes for muffins and 55-60 for loaves.

8. Cool on wire rack.

9. Consume

10. Consume again

63 Comments

Filed under Recipes

63 Responses to Making a Mess and Pumpkin Muffins

  1. Justin

    I think you’re a good cook. I’m not just saying that because I’m your man. You’re a sandwich artist.

  2. Now I feel lazy because I just buy Pumpkin Muffins from the store lol :(

  3. Yum, Thanksgiving breakfast! And I just got that wine. There was a rebate tag on it and I got a $3 rebate. I hope you got one with a rebate tag on it.

  4. Karen

    Thanks! Bet they are even better with a few chocolate chips.. mmmmm

  5. Michelle

    Thank you for saying that no one has time for fresh grated ginger. I HATE when bloggers are all “Oh just buy the fresh stuff! It’s SO much better and so worth it.” dude, what world do people who grate their ginger fresh live in? Really.

    • Reese's Runner

      It’s like garlic. I would just LOVE to spend all day mincing it, but really, you can buy a jar of it pre-minced. Why spend all that time???

  6. Verlin

    I am a little disappointed — you left some empty room at the top of that wine glass.

    • Reese's Runner

      Because I ran out of wine?

      • Verlin

        That was one of two acceptable answers. The other was “my friend was crying and I had to give her some”. I am a bit concerned about your emergency preparedness plan though, if you don’t have extra wine in the house, plus a backup corkscrew.

  7. Meg

    I used to like you. I thought if we met we could be friends. And then I find out you are that skinny co-worker who bakes fattening things and forces them on others. Why would you do that, WHY?!?!

    • Reese's Runner

      Well I don’t walk around forcing it on people. I just place it in a common area and let people eat them if they so wish. I personally hate the forcers, WHY HAVEN’T YOU EATEN ONE OF MY CUPCAKES?? Back off bitch, I will later.

      • Meg

        Oh, that’s ok. I have willpower to stay away from those areas. Where I work I have the crazy people who walk by with food in hand saying “you need to have one, I can’t have these sitting around”. Here’s an idea, don’t make them. I’m trying to fit into my pants and currently they will not button. I don’t need your cake/pie/cookies/brownies unless you are going to get approval from HR for my PJ pants acceptable work wear.

  8. You need some “My Drunk Kitchen”. Here you go:

    http://youtu.be/qTyotI3IHFQ

  9. I never use that plastic attachment, I actually make more of a mess when I do! That being said, those muffins look amazing and I may have to make some now, thanks for that.

    • Reese's Runner

      Yeah, the one time I used it I made an unholy mess. Maybe I just don’t understand how to use it properly? Oh well, good to know I’m not alone.

  10. Laura

    I’ve spent about 2 months addicted to it… there’s a starbucks right near my work… too convenient. too good. I did make one of the box mixes from Duncan Hines or something like that of a pumpkin loaf… reallyyy good. One box = less than the price of one slice… and it makes 2 loaves. NOM.

  11. Miriam

    As for ginger/cinnamon grating… go get yourself a micro plane, you will be amazed… You’ll even start grating your parmesan cheese. It’s so easy to use (and clean)…

    Talking about “grating”… it happened (recently) at work that I misused that word and use “grinding” instead. Because, well, for me it sounds the same (remember my first language is French)… I’m sure you can imagine my (english speaking) coworkers faces. I’m not going to misuse this word again but it will always make me think of that!

  12. Ahhhhh, you brought out Sweet Brown! “Ain’t nobody got time for nothin’” I love that lady, whenever I need a pick me up & look at that video. Muffins look delish as does the wine!

  13. I’m making pumpkin bread pudding for Thanksgiving, using pumpkin bread as the bread. I just used the word “bread” way too many times in that sentence. Anyway, pumpkin bread is delicious and I’ll try your recipe.

  14. Lauren Willis

    “Aint nobody got time for that.” Love that woman.

  15. Beth

    mmmmmmm, I LOVE Beau-jolais Villages! The ’09 was my fave but unfortunately I think I’ve used up the entire stock in the Shreveport area :(

    • Reese's Runner

      I randomly found an ’09 a few months ago and screamed with joy in the middle of the grocery store. Sadly there was only one, and it is long gone.

  16. I hope to buy your cookbook soon. I’ll be saving my pennies.

  17. Hmmm. These look like normal size muffins. Now that I have a Costco membership, I don’t settle for anything less than a muffin with 1000 calories.

  18. Looks delish! I spill flour everywhere too. Clumsy addicts unite! Flour Power!

  19. Sari

    You know… green apples make really good pumpkin muffins… I don’t know if you knew that or not… SEE YOU TOMORROW!!!

  20. Daisy

    You should start a food blog, you make me feel better about my baking now because my kitchen always looks like it’s vomited flour and spices when I’m done with anything in the kitchen. Also, I think the bluriness adds character, that’s how my food always looks when I’m drunk cooking too so I relate better.

  21. Im glad I’m not the only one who can’t keep it together when it comes to baking, I feel your pain! These look delicious! I’ll have to try em out!

  22. There are about 12 too many ingredients in this recipe. Surely they would taste as good without most of that, hence leaving less time for measuring and more time for drinking wine.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>