The other morning I woke up to frost on the ground. That can only mean one thing. I have to bundle into my sweater, take off my slippers and put actual shoes on, and finally get my butt outside to rake the leaves and pull the flowers that are now certainly dead.
The first frost means different things to different people. For some, especially when it hits early, means that that last bit of crop that is still in the field has been lost to Mother Nature. For others who make their living selling snowboards or winter wear, it means increased business. For me, it means that I get to create culinary deliciousness in the kitchen and not feel guilty anymore about not going outside. Well, at least once the yard work is done.
Hopefully your pumpkins survived the frost and you are able to make these muffins which are moist, delicious, and are easily frozen to pop into lunch boxes for weeks to come.
Pumpkin Muffins with Maple Walnut Glaze
slightly adapted from Food & Family
makes approx. 24 large muffins
- 3-1/4 cups all purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 3 cups sugar
- 4 eggs, lightly whisked
- 2 cups pumpkin puree (fresh from your garden pumpkins or from a can but not pumpkin pie filling)
- 2/3 cup milk
- 2/3 cup oil (vegetable or canola)
Preheat oven to 375 degrees.
In a large bowl, whisk to combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and sugar.
Add eggs, pumpkin puree, milk, and oil and mix until just combined.
Use an ice cream scoop to evenly divide batter among prepared muffin liners. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in muffin tins for 5 minutes before transferring muffins to a wire rack to completely cool.
Maple Walnut Glaze
- 1 cup icing sugar
- 1/2 tsp maple flavored extract
- 1 to 2 tbsp milk
- 1/2 cup walnut pieces
In a small bowl whisk together icing sugar, maple extract, and enough milk to make a thin glaze. Dip the cooled muffins upside down into the glaze and allow excess glaze to drip back into the bowl. Sprinkle with walnut pieces and place on a wire rack to drip and dry.
Then while you’re waiting you can help me in the front yard with the leaves.