Tuesday, April 20, 2010

Peter, Peter, pumpkin eater

My new 5-year-old got "The Mother Goose Cookbook" for her birthday. It's a cute little book full of nursery rhymes and their coordinating recipes. Olivia wanted to get right to work. She chose Peter Pumpkin's Pumpkin Muffins, and she helped me the whole way. The muffins turned out very moist and yummy. My husband thought they had molasses in them, so the brown sugar must give them a little kick. But they still don't beat my favorite pumpkin muffins of all time. Sorry, Peter. What's up with your poem anyway? Who keeps his wife in a pumpkin shell?


1 1/2 c. flour
1/2 c. plus 6 Tbsp. packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 c. pumpkin puree
1/2 c. melted and cooled butter
1/4 c. plain yogurt or sour cream
2 eggs, lightly beaten
1/4 c. warm honey
1 tsp. vanilla
1/4 c. dried currants (I left these out)
3/4 c. chopped walnuts (I left these out)

Preheat oven to 400 degrees. Butter and flour muffin tins. In a mixing bowl, sift together flour, 1/2 cup brown sugar, baking powder, soda and salt. Add spices. In separate bowl, whisk together pumpkin, butter, yogurt, eggs, honey and vanilla. Stir in currants and nuts. Add wet ingredients to dry ingredients, stirring until batter is just blended. Fill muffin cups halfway with batter, then sprinkle remaining brown sugar on top. Bake about 20 minutes, or until toothpick inserted in muffin comes out clean. Makes about 15 muffins.

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