It took three weeks of failed attempts.
That’s right; three painful weeks of gnawing on semi-edible muffin shaped mishaps (and then throwing most of them away by the end of the week).
Each Sunday I would muster up the courage to try a new pumpkin muffin recipe that was the perfect balance of guilt-free and divine.
I googled, I searched, I even tried Pioneer Woman’s fool proof pumpkin muffin-all disasters. I did strudel toppings and had specialty pumpkin spice, but it never failed to produce either dense bricks or muffins that tasted like foil. Week three was the best-I didn’t realize I had run out of pumpkin-like that was important.
They were all floppity flops.
I thought my journey had ended and I would just be reduced to looking at pumpkins and being mocked by perseverative pumped pumpkiny things at chain food stores.
Until I saw it. . .in the most inconspicuous place. . .inside of the Land o Lakes butter box. It was for a banana nut streusel muffin- far from what I wanted-but I thought I’d modify and pray for victory.
Victory was especially important as I was going to bring these bad boys up to a mountain weekend with some friends. Talk about risky. I live on the edge.
I loved the minimal butter and sugar ratios and maximized the pumpkin, and when they came out?
Here it is:
Lauren’s [I did it] Pumpkin Muffins
Prep Time: Four Weeks
Bake Time: 18-20 minutes
Makes about 9-10 regular muffins
- 1/3 cup packed brown sugar
- 2 tbsp butter (unsalted, softened)
- 1 cup pumpkin puree
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (try Savory’s!)
- 1/8 teaspoon salt
- 1/3 cup mini semi-sweet chocolate chip morsels
- Heat oven to 350 degrees. Prepare the muffin tin how you like.
- Combine sugar and butter and beat in bowl till creamy
- Add pumpkin, egg, and vanilla and beat till mixed and smooth
- Combine flour, baking soda, cinnamon, pumpkin spice, and salt in separate bowl and mix well
- Stir flour mixture into pumpkin mixture until moist
- Stir in as much choc chips as you’d like. Nuts too. But I stick with the chocolate.
- Spoon batter into cups