Monday, December 29

Pumpkin Muffins

So about a month and a half ago, I asked my father to buy me a couple of cans of pumpkin.
He bought me 10.
Well, I figured I might as well start using them up so they don't sit in the pantry until Thanksgiving rolls around next year.
And so we get pumpkin muffins. I thought these were really awesome, because each of the spices I used hit me in turn, and then at the end, it was pure pumpkin.
I felt like I wanted to add something more, and had originally planned on making a sweet cream cheese to spread on them, but that wasn't cool enough, man. So I made sweet cinnamon butter. From scratch. So yes, heavy whipping cream was involved :D
Pumpkin Muffins:

3 Cups of Flour
2 Cups of Sugar
4 Eggs
1/2 Cup of Milk
1 tsp of Cinnamon (I added more...a lot more, but for most people, this should suffice)
1 tsp of Nutmeg (same as above)
2 Cups of Pumpkin Puree (not the pie mix!)
1 tsp of Salt
1 tsp of Baking Soda

Preheat the oven to 350 degrees Fahrenheit
Combine the Eggs, Milk, and Pumpkin (I suggest using a mixer). In a separate bowl, Combine the Flour, Spices, Salt, and Baking Soda. Slowly add the dry ingredients to the Pumpkin mixture until combined.
Either line or grease your muffin tins, and go ahead and fill them almost all the way with the batter. Bake the muffins for 20-25 minutes. (Do the toothpick test to check!)
(Toothpick test = sticking a toothpick into the middle of the muffin, or cake, or whatever. If the toothpick comes out clean with a few crumbs, it's ready!)

Sweet Cinnamon Butter:
1/2 Cup of Heavy Whipping Cream
A LOT of Cinnamon
1/2 Cup of Confectioners' Sugar

Pour the Cream into the bowl of a standing mixer. (please don't try to do this by hand, or with a hand mixer. You'll only end up frustrating yourself!) Set it to a medium speed until the cream starts to thicken a bit. Turn down the mixer and add in the Cinnamon and Sugar, slowly. Once they're both incorporated fully, turn the speed all the way up! (Or at least medium-high. I'm a daredevil! Haha) Just let it go until it turns into the crumbly/ wet looking mess in my second to last picture. (Unappetizing, I know!) At this point, if you have cheesecloth, use it! It's fantastic. I had to use about 4 paper towels :(. Dump the mixture onto the cloth (in the sink please, there's liquid). Wrap it up and squeeze squeeze squeeze until all of the liquid is gone. Use it right away! Or at least pretty soon. :)



  1. I love sweet scream cheese.

    Also, there is totally no butter involved in that butter. Wtf.

    I NEED TO EAT THAT SHIT MAN. I am coming home on Tuesday night. Wednesday... watch out.

  2. ...Yes there is. I made the butter.