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.
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.
Here is a lighter, healthier alternative to fried doughnuts or syrup-laden pancakes yet just as filling and satisfying with a hot cuppa joe, and it has the added nutrition and fiber of pumpkin...
Servings: about 12 muffin tops
1/4 cup vegetable oil (I use canola)
1 cup whole milk
1/2 cup canned pumpkin
1/4 cup + 2 Tablespoons granulated sugar
1/2 teaspoon vanilla
1 and 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 and 3/4 cups all purpose flour
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 pre-made pumpkin pie spice, here are the ingredients to mix your own...
For 1 teaspoon Pumpkin Pie Spice mix...
Cleo's Pumpkin
Muffin Tops
Here is a lighter, healthier alternative to fried doughnuts or syrup-laden pancakes yet just as filling and satisfying with a hot cuppa joe, and it has the added nutrition and fiber of pumpkin...
Servings: about 12 muffin tops
Ingredients:
2 large eggs
2 large eggs
1/4 cup vegetable oil (I use canola)
1 cup whole milk
1/2 cup canned pumpkin
1/4 cup + 2 Tablespoons granulated sugar
1/2 teaspoon vanilla
1 and 1/2 teaspoons pumpkin pie spice
Pinch of salt
2 teaspoons baking powder
1 and 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.
METHOD:
METHOD:
(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 to 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).
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 to 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).
*HOW TO MAKE YOUR OWN PUMPKIN PIE SPICE
For 1 teaspoon Pumpkin Pie Spice mix...
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or cloves
1/8 teaspoon nutmeg
Eat (and read) with joy!
~ Cleo Coyle
~ Cleo Coyle
* * *
A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists
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works of amateur sleuth fiction set in a landmark
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15 titles includes the added bonus of recipes.
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What a great way to get muffin tops without having a special pan.
ReplyDeleteYour first two paragraphs are so delightful that I had to read them to my husband. Well done.
Aw, Libby, you made my day, thank you!
Deletexoxo
~ Cleo
The pleasure is all mine!
DeleteOh Cleo. These look delicious. I am going to have to try them.
ReplyDeletePat patdupuy@yahoo.com
Pat - Easy to make and great for periodic noshing. I hope you enjoy them, and thanks for dropping by the Kitchen today!
Delete~ Cleo
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I always want to try your recipes! They sound so delicious! Your books are so much fun to read.
ReplyDeleteThese look delicious! Much more fun than my usual breakfast!
ReplyDelete