Even though I love pumpkin scones, I was completely uninterested in this weeks recipe. I had it in my mind that they were going to be too 'healthy' tasting to be nice. How wrong I was! This is probably one of my favourite recipes yet from Baking: from my home to yours.
To me, the pecans took it to that next level. I don't think I would have enjoyed it as much without them. Instead of golden raisins, I just used normal ones as that's all I had. In Australia, it doesn't seem we have canned pumpkin puree. I looked at both of our major supermarkets and found nothing. We pretty much have everything else under the sun canned, but not pumpkin! I was actually surprised at some of the things available. The only reason I went looking for the canned pumpkin, is that I liked to stick as close to the original recipe as possible. I know Dorie encourages us to 'play around' but I always like to make the original recipe first, then tweak it the next time. In the end, I just made my own pumpkin puree. I don't think it was as smooth as the kind you could get in a tin, but it really didn't make a difference. I expected my muffins to not have quite as orange a colour as those made with the tinned pumpkin variety, but mine came out so very yellow/orange.
To me, the pecans took it to that next level. I don't think I would have enjoyed it as much without them. Instead of golden raisins, I just used normal ones as that's all I had. In Australia, it doesn't seem we have canned pumpkin puree. I looked at both of our major supermarkets and found nothing. We pretty much have everything else under the sun canned, but not pumpkin! I was actually surprised at some of the things available. The only reason I went looking for the canned pumpkin, is that I liked to stick as close to the original recipe as possible. I know Dorie encourages us to 'play around' but I always like to make the original recipe first, then tweak it the next time. In the end, I just made my own pumpkin puree. I don't think it was as smooth as the kind you could get in a tin, but it really didn't make a difference. I expected my muffins to not have quite as orange a colour as those made with the tinned pumpkin variety, but mine came out so very yellow/orange.
I only made a half batch because since there is only two of us, the muffins would be stale before we got to eat them all. In hindesight, I think I could have made the whole batch because these muffins are so moist (from the addition of the pumpkin). I was really surprised at how moist they were- so I could see these muffins lasting a few days really. I'm not a big breakfast person, but I could happily eat one of these everyday for breakfast and be very happy. I think that because they are pumpkin muffins, I assume they are healthier... they are relatively healthy compared to other baked goods I guess. I would love it if the recipes had all the nutritional information and kilojoule content included.
Anyway, I will definitely be making these again- on a frequent basis actually! A really big thanks to Kelly of Sounding my Barbaric Gulp- I probably would never have baked these otherwise. Also check out the other Tuesdays with Dorie members too.
Anyway, I will definitely be making these again- on a frequent basis actually! A really big thanks to Kelly of Sounding my Barbaric Gulp- I probably would never have baked these otherwise. Also check out the other Tuesdays with Dorie members too.
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