pumpkin days

pumpkin Xtracycle

It’s getting to be that time of year.  Turning leaves, sunny crisp weather, pumpkins, and happy bike days.  The picture above was from last fall … still waiting for this year’s fall color.

Made first batch of pumpkin muffins yesterday, and thought I’d share the recipe – a favorite.  I kind of took a couple of different recipes and tweaked them into my own creation.  Orange glaze is optional, but I love the mingling of the citrus and spice flavors.

October Harvest Muffins

1 Cup brown sugar

1 Cup white sugar

1/2 Cup canola (or veg) oil

3 eggs, room temperature

1-1/2 Cups cooked pumpkin (canned will do)

1/2 Cup water

3 Cups all-purpose flour

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ground cloves

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp pumpkin pie spice

1 cup raisins

1/4 Cup quick-cooking oats*

1/4 Cup ground flax seed*

(* 1/2 Cup of walnut pieces would be a nice alternative, but my family is not big on nuts in baked goods)

Place raisins in small microwave-friendly bowl with 1 tsp water, cover, and microwave on high for 30 seconds.  Let sit and rest while preparing muffin batter.

In large mixing bowl, beat sugars, oil, eggs, pumpkin and water.  In separate bowl combine flour, baking powder, soda, spices, salt, oats, flax seed.  Add to pumpkin mixture and blend well.  Fold in raisins.  Spoon into greased muffin tins (or paper-lined tins), filling 3/4 full.  Bake at 375’F for 15 minutes, rotating tray halfway through baking time, until toothpick or tester comes out clean.  Remove to rack and brush orange glaze (below, optional) over tops of warm muffins.

Orange Glaze

1 Cup confectioners sugar

1/2 tsp orange zest

2 T (?) orange juice

Combine sugar and zest with orange juice, mixing well, until desired glazing consistency.

Bake some muffins, put some tea or coffee in a thermos, and head out on your bike …

October Harvest Muffins (perfect autumn bike picnic snack!)