Many, MANY thanks to Kelly for choosing this week’s recipe, pumpkin muffins (you can find the recipe at Kelly’s blog). They have been delicious from the time I liked the bowl to the ones I defrosted for breakfast this morning. I feel a little like Dr. Seuss: delicious fresh from the oven; or toasted with butter, I was lovin’. The batter was lovely, silky and light. And with a shot of bourbon, dy-no-mite.
(Yes, I added bourbon to Dorie’s recipe. More on that later.)
The other eater in my household liked them, too: “These are nice.”
So, yes, I made a couple of changes to the recipe. First, I took some of the other bakers’ suggestion and substituted whole wheat flour for some of the white flour. While this did little to change the batter (as best I can tell), it enables me to eat them for breakfast with less guilt, which is always good.
Then, there was the bourbon. It seemed like a good idea at the time, and it was! It’s not a heavy flavor, but it mellows the pumpkin a little, which I enjoyed. I’d recommend it. What’s not made better by bourbon?
Finally, I divided the batter in half. Golden raisins on one side, white chocolate chips and walnuts in the other. Both are excellent! The former is nice for breakfast, split in half, toasted and spritzed with butter for god measure. The latter is nice as is in the middle of a fall afternoon. I got a few more than 12 out of my batch (they rise in the oven but don’t really change shape or smooth out, which gives them a pretty rustic look on the table), so I froze a few. The ones I thawed last night were still perfect this morning!
I am absolutely making these again. With the bourbon.