As you all know by now, I'm a big fan of The Pioneer Woman. I've been following her blog for about two years now and I can't get enough of her witty writing and yummy recipes.
I recently purchased her cookbook, The Pioneer Woman Cooks. As part of my 101 in 1001 list, I will attempt to cook all the recipes in her cookbook. Yes, I am aware that represents a lot of butter. But I figure one or two recipes a week won't kill me.
I kicked it off tonight with a steak and Pioneer Woman's Whiskey Cream Sauce. No pictures but you'll have to take my word for it that it was tasty! In an attempt to make it "healthier", I used fat-free sour cream instead of light cream and it was still delicious. Still not an every day treat but perfect for a special occasion.
But back to the muffins. This is another Pioneer Woman recipe I recently made though not one featured in her cookbook, this one is straight from the web. Here actually.
I made them sans frosting to make them more healthy and more breakfast-like (as opposed to dessert-like). These little gems were comforting, filling and yummy! I like their somewhat dense texture - hate when muffins crumble everywhere! Will definitely make again and at 3 points each, a reasonable indulgence.
Before baking. See... the tops are sprinkled with sugar, cinnamon and nutmeg... You know that's gonna be good!
Fresh out of the oven!
Hope you give these a try!
Pumpkin Spice Muffins
Adapted from The Pioneer Woman
1 cup flour
1/2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut in pieces
1 cup (heaping) pumpkin purée
1/2 cup evaporated milk
1 1/2 teaspoon vanilla
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Prep muffin tins with liners. Sift dry ingredients. Cut in butter until fully incorporated and mixture is crumbly. In a separate bowl, mix together wet ingredients. Pour wet mixture into dry mixture. Fold gently until just combined. Pour into lined muffin tins. Sprinkle cinnamon-sugar-nutmeg topping over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
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