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.
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 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!
Pumpkin Graham Muffins [from Food Babbles]
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
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! 🙂