SRC: Pumpkin Graham Muffins

Pumpkin Graham Muffins are a fun twist on everyone’s favorite Thanksgiving pie! 
Pumpkin Graham Muffins | thepajamachef.com

I love muffins! I think I’ve said that about every single time I post a muffin recipe, but I really really do. I love that muffins can be healthy, indulgent, interesting. I love that muffins are so quick to make and that they can be enjoyed for a snack or breakfast or dessert. Yum yum yum. So when I found out that my Secret Recipe Club assignment for the month, the wonderful Kate of Food Babbles, had been an avid participant in Muffin Mondays, I immediately knew that I NEEDED to make a muffin recipe.

Kate is a mom to three and is always whipping up a new, creative concoction in the kitchen. Her photography is excellent, much like her taste in food. These Pumpkin Graham Muffins are no exception. They are basically pumpkin pie, muffinified! Is that a word? It is now! [Kate used the term ‘muffinizied.’ I like that one too!] Using graham crackers in muffins is a genius trick that I will definitely be stealing for the future. These muffins have a great texture and nutty taste that pairs wonderfully with pumpkin and a smattering of fall spices.

Pumpkin Graham Muffins | thepajamachef.com

The best part of the graham cracker goodness is in the crumb topping–just look at it! Yum yum yum. I couldn’t get enough of it, and neither could Ben. He gobbled his first one down in four bites, if that’s any indication of their deliciousness.

Pumpkin Graham Muffins | thepajamachef.com

Pumpkin Graham Muffins are a crowd pleaser, so I hope you try them soon. As a lasting testament to their greatness, I think my pumpkin pie this Thanksgiving will feature a graham cracker crust instead of my traditional all-butter crust. I am so excited to try it out because in my book, graham cracker + pumpkin = love. Thanks, Kate!

one year ago: Lemon Herb Eggs in Ciabatta 
two years ago: Candy Corn Pretzel Bites
three years ago: Pumpkin Ginger Bread

Pumpkin Graham Muffins [from Food Babbles]

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Ingredients:

for the muffins

  • 2 cups flour [I used white whole wheat]
  • 3 teaspoons baking powder
  • 1/4 cup sugar
  • 1/2 cup graham crackers, crushed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • dash of cloves
  • 1 cup buttermilk [I used 1 cup skim milk + 1 tablespoon lemon juice]
  • 1/2 cup canned pumpkin [not pumpkin pie filling]
  • 1/3 cup canola oil
  • 1 egg, beaten
  • 1 teaspoon vanilla extract

for the topping

  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • 1/4 cup graham crackers, crushed
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, sugar, graham cracker crumbs, cinnamon, ginger, allspice, and cloves. In another bowl, whisk together buttermilk, pumpkin,oil, egg, and vanilla. Fold wet ingredients into the dry ingredients, stirring until just moistened.

Fill muffin cups 2/3 of the way full.

Stir together topping ingredients in a small bowl then distribute evenly on top of muffin batter.

Bake for 18-22 minutes, then cool on a wire rack.

Time: 30 minutes.

Yield: 12 muffins.

Be sure to check out other recipes from other SRC members here today too! :)

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Autumnal Muffins

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

~

from November 26, 2010 … I wanted to post these sooner rather than later so that you can enjoy these muffins early on in pumpkin season! :) So just ignore the Christmas talk. Haha. 

Autumnal Muffins | thepajamachef.com

Even though Christmas is just around the corner, fall is still in full swing for another month or so. [Side note: where has 2010 gone?!?] And I am really glad about that, because while I love Christmas baking, I really enjoy fall flavors–pumpkin, apple, cinnamon, nutmeg, ginger, and cloves immensely. Recently I was in the mood for baking, and whipped up a batch of Autumnal Muffins, a creation of mine that combines the wonderful flavors of the season–savory pumpkin, tart cranberries, and sweet, crunchy apples with some amazing spices. These smell absolutely amazing while baking, and they make a healthy, tasty, seasonal treat, perfect for breakfast or a snack.

Autumnal Muffins | thepajamachef.com

Autumnal Muffins
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Ingredients:

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cloves
  • 1/2 teaspoon cinnamon + more for sprinkling
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup skim milk + more for mixing
  • 2 eggs, beaten
  • about 2 cups pumpkin, canned [I used a 15 ounce can]
  • 1 cup fresh cranberries, rinsed and drained
  • 1 cup apple, finely chopped [I used a Granny Smith and didn’t peel it]
  • zest and juice of 1 orange

Directions:

Preheat oven to 350 degrees, and line muffin tins with paper cups or grease well with cooking spray. In a large bowl, stir together dry ingredients: flours, sugars, baking powder, baking soda, cloves, ginger, cinnamon, and nutmeg. Grate orange zest over mixture and set aside. In a separate bowl, whisk together wet ingredients: milk, eggs, and pumpkin. Squeeze orange’s juice into bowl and stir to combine. Fold wet ingredients into dry ingredients, then gently mix in apple and cranberries. If mixture needs additional liquid to combine, add extra milk in 1 tablespoon increments. [I used about 2 tablespoons additional milk.] Do not overmix. Spoon batter into lined muffin tins, sprinkle with cinnamon, and bake until golden brown, about 15-20 minutes. Makes approximately 2 1/2 dozen.

Note:

These muffins are not very sweet, so feel free to alter the recipe by increasing the sugar or using sweetened dried cranberries in place of the fresh cranberries for a different taste.

Linked up with: Weekend Potluck, Foodie Friday.

Roasted Peach Muffins with Cinnamon Streusel

The end of summer is always bittersweet. I love fall–everything about it [except football haha] is so great… sipping on a pumpkin spice latte while on a long walk with my husband, going to an apple orchard, baking on a chilly day… ahh it is just so wonderful. I could go on and on. But summer holds a special place in my heart too, especially since living in Bloomington, IN.

Roasted Peach Muffins | thepajamachef.com

The farmer’s market in Bloomington is just excellent. Ben and I have perfected our routine to enjoy it almost every week that we’re in town. We get up early, drive to the farmer’s market, go for a run, and then head over to the market for coffee and a sweet almond roll [me] and a BBQ sandwich [him]. After eating our treat, we wander through the market and buy all sorts of delicious produce for the week! Gorgeous tomatoes, boatloads of fresh basil, the best sweet corn I have ever had, crisp cucumbers, and juicy peaches have been our favorites as of late.

Roasted Peach Muffins | thepajamachef.com

Usually those peaches don’t make it much past Monday, but recently I was a little overzealous with my peach purchase and baking with them was a must! And what a treat these Roasted Peach Muffins with Cinnamon Streusel were! They were absolutely scrumptious. Roasting peaches just makes them extra sweet and tender, and folded into a vanilla-y muffin batter, I might even call them divine. The crisp cinnamon walnut streusel just was the icing on the cake [the topping on the muffin? :)]. If you make one more thing this peach season, make these soft, fluffy, fruity muffins! I insist!

Roasted Peach Muffins | thepajamachef.com

one year ago… Brown Rice, Feta, and Tomato Salad
two years ago… Healthy Fried Rice
three years ago… Cornmeal Pizza Dough in the Breadmaker

Roasted Peach Muffins with Cinnamon Streusel [from HealthyDelicious]
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Ingredients:

for muffins

  • 3 large peaches, peeled and chopped into 2 inch pieces [~2 cups]
  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 1/3 cups plain Greek yogurt [fat free or low fat]
  • 5 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

for streusel

  • 1/3 cup sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup chopped walnuts
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees. Place peaches in a small baking dish and roast for 30 minutes.

Meanwhile, line muffin tin with paper liners and prepare muffin batter.

Combine flour, sugar, baking powder, cinnamon, and baking soda in a large bowl. In another bowl, stir together yogurt, butter, eggs, and vanilla. Fold wet ingredients into the dry.

When peaches are roasted, fold them in as well and divide between muffin cups, filling nearly to the top.

Then, turn oven to 400 degrees.

Make the streusel by stirring together sugar, brown sugar, walnuts, flour, and cinnamon. Use a fork to mix in melted butter, then evenly top each muffin.

Bake for 20-23 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before serving. Can be kept at room temperature in a sealed container or bag for up to 3 days, then freeze leftovers.

Time: 70 minutes [15 active].

Yield: 12 muffins.

Linked up with Weekend Potluck and Foodie Friday.

Double Chocolate Banana Muffins

Well, I wish I had a fun story to tell about these muffins, but I don’t. These Double Chocolate Banana Muffins are pretty much out of this world, so that’s the story itself, I suppose. They are utterly chocolately, perfectly fluffy, and even a smidge on the healthy side. You should totally make them, stat. Need I say more?

Double Chocolate Banana Muffins | thepajamachef.com

Like any banana bread or baked treat, these are best made with ultra ripe, almost too disgusting to look at, much less touch bananas. These are nowhere near ready… they should be almost completely black. The darker the banana, the sweeter the flavor, I say. [Even though I basically have to have Ben deal with the grossness.]

Double Chocolate Banana Muffins | thepajamachef.com

These muffins get their amazing, rich flavor from not one, not two, but THREE kinds of chocolate. I know I called them Double Chocolate, but I may have lied a bit. Cocoa powder, white chocolate chips, and mini chocolate chips are ALL necessary for success here, folks. In a cupcake, I’d pretty much never use all three things at once. But in these muffins? Totally works. Especially because these muffins are a bit on the healthy side thanks to the use of applesauce, flax seed, and whole wheat flour. What more could you ask for?

Double Chocolate Banana Muffins | thepajamachef.com

a year ago… Chocolate Zucchini Muffins 
two years ago… Recipe Repeat: Crock Pot Santa Fe Chicken
three years ago… Potato Soup

Double Chocolate Banana Muffins [from Amy’s Cooking Adventures]
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Ingredients:

  • 3 ripe bananas, mashed
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flax seed
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 cup white chocolate chips
  • 1/4 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.

In a large bowl, combine bananas, oil, applesauce, brown sugar, eggs, and vanilla. In a separate bowl, whisk together flours, flax seed, cocoa powder, and baking soda.

Fold dry ingredients into the wet, then add chocolate chips and gently mix until just combined. Batter will be lumpy.

Spoon into muffin cups, filling about 2/3 full, then bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely before storing in an airtight container.

Time: 30 minutes.

Yield: 14-16 muffins.

Notes: Use or freeze within 3 days. These muffins freeze well!

LInked up with: Foodie Friday, Weekend Potluck.

Strawberry Muffins

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

~

this post is originally from August 9, 2012

Ever since I can remember, strawberries have been my absolute favorite berry. Not that I don’t love blueberries or blackberries or raspberries, but strawberries have a special place in my heart [and in my mouth!]. Oddly enough, I’m not a fan of strawberry flavored things like fruit and grain bars, yogurt, etc. Because of this deep love of strawberries, usually when I buy them I eat about half the package standing in front of the sink, washing “just one more.” If I want to bake with them, I need to buy them in bulk or specifically plan out a recipe, getting myself to a place of accountability by telling Ben of my plans. It’s pretty hilarious, if you think about it!

Strawberry Muffins | The Pajama Chef

Surprisingly enough, this recipe came as a result of an emergency–I had purchased several pounds of berries and for some reason, just didn’t eat them with my usual fury. So instead of letting them go to waste, I whipped up these juicy muffins one warm afternoon. They are extra pillowy and tangy thanks to the buttermilk. Each bite has the sweet scent and flavor of strawberries since the berries are crushed and not left whole. If your berries aren’t very sweet, you can add a little extra sugar but I thought they were just sweet enough as is. These muffins were a hit, but be sure to eat them quickly or freeze them after a few days–the mashed berry makes them soft in the center so they are best fresh. Enjoy!

Strawberry Muffins [from Whole Living]
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Ingredients:

  • 2 1/4 cups sliced strawberries
  • scant 1/2 cup + 1 1/2 tablespoons sugar, divided
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 1 1/2 cups buttermilk
  • 1/4 cup + 2 tablespoons canola oil
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoon vanilla

Directions:

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

In a small bowl, combine strawberries and scant 1/2 cup sugar. Mash berries gently with pastry blender or potato masher, then set aside.

Next, stir together flours, baking powder, baking soda, and cinnamon. In a separate bowl or measuring cup, whisk together buttermilk, oil, eggs, and vanilla.

Make a well in the center of the flour mixture, then pour in buttermilk mixture and fold slowly to combine. Add berries [including any juice] to batter, then stir until just mixed.

Fill muffin cups 2/3 of the way full, then sprinkle with remaining sugar.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan a few minutes before removing to wire rack. Store in an airtight container on the counter for up to three days, then freeze any leftovers.

Time: 30 minutes.

Yield: 18-20 muffins.