Many, many years ago, my family gave my grandmother non-stick muffin pans. A two pack from Canadian Tire. They were a brand new innovation back in 1982 and quite the novelty. With the muffin pans came a little recipe booklet, a Gift With Purchase. For a freebie, it was pretty high quality. It was a 50 page spiral bound book, filled with all sorts of muffin recipes. My sister borrowed it from my grandmother not too long ago and made copies of it for my mother and I, even going so far as to put the pages in sheet protectors and putting the whole thing in a binder for each of us. The back has measuring conversions and explanations, with notes like “metric measuring spoons are called small measures”. It was written by two women, each with four teenage children, from London, Ontario, Canada. The introduction is pretty telling, and gives a glimpse into the evolution of food. In it, they state: “As we collected and tested, we became increasingly aware that muffins have taken on a new image. Young and old are eating them for breakfast, pacing them in lunches, and munching them for snacks.” Muffins are now everywhere and a mainstay of the North American diet. You can still purchase this book, second hand, illustrating that classics will always endure.
This recipe for pumpkin orange muffins creates a very moist and tender muffin – just be careful not to over mix the batter so they do not end up dense and tough.
Sifting your dry ingredients is always a good idea, especially for recipes where over mixing can result in a poor end product.
A whisk really works best for combining the wet ingredients and ensuring a smooth mixture.
We aren’t huge nut fans here, so I just doubled the amount of raisins in the recipe. E2 still wasn’t impressed, but the rest of us loved them.
A whisk works well for this step as well. Again, not to belabour the point, but thoroughly mixing and evenly distributing all of these ingredients now will keep your muffins tender and not tough.
And here we have what is actually the final photo in the montage. On any other day, there would be a final shot of the finished muffin. That day is not today.
The original recipe says this will yield 12 large muffins. I do not recall how large these muffin pans were that we gave my grandmother, but those would have been HUGE muffins. I say the yield is closer to the 18-20 range.
- 1 3/4 c all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp mace
- 2/3 c brown sugar
- 1/4 c chopped raisins
- 1/4 c chopped nuts (walnuts, pecans)
- 1/4 c vegetable oil
- 1/2 c milk
- 1/2 c orange juice
- 1 egg
- 1 tsp orange peel (I used zest)
- 3/4 c canned pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tbsp white sugar
Sift dry ingredients together in a large bowl
Stir in brown sugar, raisins, and nuts
Beat together oil, milk, juice, egg, peel/zest, and pumpkin in a second bowl.
Combine dry and wet ingredients. Stir just to combine.
Fill muffin cups
Sprinkle topping mixture
Bake in 400 F oven for 18-20 mins