Sneak Peak: Pumpkin Spice Muffins

missy

on September 29, 2008 9:39 PM | Permalink | Comments (2) | TrackBacks (0)

From: kricket
Sent: Saturday, September 27, 2008 12:36 PM 
To: info@thesneakychef.com 
Subject: Ask The Sneaky Chef Question  

  Message: Love your book! Our family eats a lot of vegetables but I loved the idea of incorporating even more into our diets--especially because I love sweets. I have a toddler that will grow up thinking that mac & cheese always has an orange puree in it! Thank you!

  My toddler and husband love the chocolate cupcakes and peanut butter and jelly muffins. Now that Fall is here I would like to make some pumpkin muffins/cupcakes--or maybe even a Halloween cupcake. Any  ideas? Can I use the PB & J recipe and just substitute the PB for pumpkin?   How about a cookbook with seasonal recipes? There is so much cooking and baking happening this time of year. I would love some healthy recipes.  Thanks again for doing such a great thing for us all!  

Kricket

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2 Comments

By missy on September 29, 2008 9:44 PM

On Sat, Sep 27, 2008 at 9:53 AM, Missy Chase Lapine wrote:

Hi Kricket, 

So glad your family is enjoying my recipes! Thanks for taking time to write.

Great news....I have a new Sneaky Chef book coming out in April 2009 with holiday recipes! Here's a preview - please let me know how it turns out (not yet published).  

PUMPKIN SPICE MUFFINS OR DONUTS 
Makes 6 muffins or 12 donuts 

1 ¼ cups Flour Blend (see Make-Ahead Recipe on this website) 
2 teaspoons baking powder 
One-half teaspoon salt 
2 ½ teaspoons pumpkin pie spice (or equal parts cinnamon, ground ginger, and nutmeg) 
2 large eggs 
3 tablespoons walnut, canola or vegetable oil 
6 tablespoons Orange Puree (see Make-Ahead Recipe on this website) 
½ cup pumpkin puree 1 teaspoon pure vanilla extract 
One-half cup brown sugar, packed 
Optional decorations: white or orange colored frosting with orange and black sprinkles or Halloween candies

  Preheat oven to 350 degrees and spray a mini-bundt (or donut) pan with oil. If you choose the cupcake option, line a muffin tin with paper liners.

  In a large bowl, whisk together the Flour Blend, baking powder, salt, and pumpkin pie spice.

In another large bowl, whisk together the egg, oil, Orange Puree, pumpkin puree, vanilla, and brown sugar until well combined.

Fold the wet ingredients into the dry and mix until the flour is just moistened. Don't over mix. Pour into dounut molds or fill muffin cups almost to the top. Spray tops of donuts or muffins with oil before baking.  

For donuts: Bake 14 to 16 minutes until the tops spring back when pressed lightly. Loosen the edges with a knife and turn the donuts out over a plate. Allow to cool, and then decorate as desired  .

For muffins: Bake 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Turn the muffins out of the tins to cool. Dust tops with powdered sugar or decorate as desired.    

My Best, 
Missy

By missy on September 29, 2008 9:46 PM

Missy,

Thank you so much for the pumpkin spice muffin recipe! I'm so impressed and thrilled that I received an email back from you with a recipe and in such a timely manner. I tell every mom that I know about your book. Have no doubt that I will be singing your praises even more now!!! I believe in good customer service and you have exceeded my expectations!

Thank you again. And I will indeed let you know how the muffins turn out. I'm looking forward to your new book with holiday recipes.

All my best,
Your loyal customer, Kricket