Showing posts with label pumpkin muffins. Show all posts
Showing posts with label pumpkin muffins. Show all posts

Monday, September 29, 2014

Cinnamon Pumpkin Muffins

Today's blog was going to be about beets. Yup, a nice healthy salad with oven-roasted beets fresh from the garden. But when I told my mother my idea for the salad, she wrinkled up her nose like a Shar Pei. Nothing like enthusiasm to motivate a person. So, I took the hint, and baked something not quite decadent and very seasonal. These muffins are almost healthy because they contain pumpkin.

I have to admit that I love these muffins. They're so light! And they're just as good warm as they are cold. You can whip them up in minutes for overnight guests or just for fun on a brisk fall morning. The tops crinkle up a little bit because of the cinnamon swirl in them. No matter, that crinkly look is rewarding when you bite into a bit of sweetness.

This recipe was in MURDER, SHE BARKED. My Wagtail books always come out in December, so the season is a little bit off for books set in the fall. 

In the first book, Holly Miller visits the family inn on Wagtail Mountain where an employee has been murdered. The second book, THE GHOST AND MRS. MEWER, takes place a mere month later when Holly returns to move into the inn. She hasn't even unpacked her belongings when the Apparition Apprehender ghost hunting team arrives and trouble follows them!

Sweet Dog Barkery Cinnamon-Pumpkin Muffins

Makes 12 muffins.

1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon

2 eggs
½ cup vegetable oil
½ cup dark brown sugar, packed
¼ cup regular sugar
¾ cup canned pumpkin


½ cup dark brown sugar, packed
2 teaspoons cinnamon

Preheat oven to 350. Fill cupcake pan with liners.

Mix the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a bowl and stir with a fork to mix. Set aside.

Whisk the eggs, and add the vegetable oil, ½ cup dark brown sugar, the regular sugar, and the pumpkin. Blend well. Dump in the flour mixture and mix with a spoon until just blended. Do not overmix.

In a separate bowl, combine the ½ cup dark brown sugar with the 2 teaspoons of cinnamon.

Fill the liners almost full. Add 1 teaspoon or so of the cinnamon-sugar swirl mixture to the top of each muffin. Using a cake tester or bamboo skewer, sweep through the muffin to mix the cinnamon into them.

Bake at 350 for 15 minutes or until a cake tester comes out clean.

They look a little goofy but don't worry . . .

. . . because they bake up like this!

Tuesday, November 9, 2010

A Writer's Breakfast: Pumpkin Muffin Tops from Cleo Coyle

A lighter, healthier alternative to fried doughnuts or syrup-laden pancakes yet just as filling and satisfying with a hot cuppa joe...

Cleo Coyle,
lover of java, pumpkins,
stray cats (with attitude),
and author of the
Coffeehouse Mysteries
I'm a lover of muffin tops--the kind you eat and the other kind, because mangia means love in Italian and love handles make it easier to hold on to the ones you love. :)

Of course, as a writer, I spend most of the day sitting on my assets. So, while I love indulging for the holidays (butter and I have a longstanding relationship), when it comes to daily eating, I'm always looking for recipes that taste good but aren't crazy-high in calories. This recipe does that for me. I posted a version of it last November, but with so many new followers on our blog this year, I thought it might be nice to share it once more...

Now that Holiday Grind is released to bookstores, my editor is waiting for me to deliver my next Coffeehouse Mystery, which means Clare Cosi and Company are in the thick of it again. So the quicker my laptop gets fired up every morning, the better.

At the start of the week, I'll make a double batch of these babies and store them in the fridge. Each day I'll pop two in the microwave, spread a little butter on top, pour a fresh cup of coffee (of course!), and I'm good to start writing.

Nemo and the pumpkin!
To find out the title of my next book in the series and see an early draft of the cover, click here, jump over to my web site's message board and scroll down.


To download this recipe in a convenient PDF format that you can print, save, or share, click here.

Servings: about 12 muffin tops


2 large eggs
¼ cup vegetable oil (I use canola)

1 cup whole milk
½ cup canned pumpkin
¼ cup + 2 Tablespoons granulated sugar
½ teaspoon vanilla
1-½ teaspoons pumpkin pie spice (*see end note on making your own)

Pinch of salt
2 teaspoons baking powder
1-3/4 cups all purpose flour (NOTE: for higher, prettier muffin tops, you can increase the flour by 1/4 cup, but in my opinion they don't taste as good


(1) One bowl mixing method: Preheat oven to 425° Fahrenheit. Place eggs in bowl and whisk. Add oil, milk, canned pumpkin, sugar, vanilla, pumpkin pie spice, salt. Whisk until blended. Finally, sift in baking powder and flour. NOTE: Sifting the flour lightens it for better rising and texture. Sift after measuring for correct amount. Stir well to blend in the flour. Batter should be smooth but don't over mix. Now chill that batter for 15 to 30 minutes in the refrigerator. This batter really needs to rest and hydrate for best results.

(2) Prep pan and drop: For best results, line baking sheet with parchment paper. Drop batter onto baking sheet, about 2 tablespoons per muffin top (simply drop one tablespoon of batter right on top of the other). These will double in size so leave room between. On the 2nd batch, allow pan to cool before dropping batter or
tops will spread too flat.

(3) Bake: Oven should be well pre-heated to 425° F. Bake muffin tops about 10 – 12 minutes (depending on oven). Rounds will rise slightly in center, resembling muffin tops. Serve warm with butter or dust with powdered sugar. Do not allow muffin tops to cool on hot pan. Bottoms may steam and become tough. Be sure to store in refrigerator (either wrapped in plastic or placed in an airtight container).


Pumpkin pie spice can be found wherever other spices are sold. Spice mixes like this (and apple pie spice) are good to keep in mind when looking for economical shortcuts to your holiday baking. If you would rather not use pumpkin pie spice (or run out of it on occasion, like I do!) here is how you can make your own (this information is also included in the PDF of this entire recipe, just click here to get it for printing, saving, or sharing)...

1 teaspoon Pumpkin Pie Spice =

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or cloves
1/8 teaspoon nutmeg


Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

A Coffeehouse Mystery

The national
bestseller in hardcover
is now a bestseller
in paperback!

To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:


“Fun and gripping…” —The Huffington Post

“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.”
Mystery Scene