Autumn Baking with Nordic Bakeware - Pumpkins, Maple Leaves and Acorns, Oh My!
Way back in January, I showed you some of the fun seasonal bakeware that I own. Nordic Bakeware of Minnesota manufactures some the most beautiful bakeware around and it's made right here in the U.S. of A. (See my post from January 22, 2016) Today, I am featuring a quintessential fall treat that I made using a few of the autumn themed baking pans that I have in my collection - Pumpkin Muffins.
As you can see, I used three different pans to make these muffins. The pumpkin pan yields one dozen muffins. There are six wells in the leaf pan and the acorn cakelet pan gives you 18 bite-sized treats. Don't you just love Nordicware?
The recipe for this week's baking session was included with the NordicWare pumpkin muffin pan. As with most muffin recipes, dry ingredients are combined in one bowl, wet ingredients in another and then the wet ingredients are added to the dry ingredients and stirred together. Okey dokey, bakers, let's begin! BTW, I doubled the recipe that I am sharing with you in this post. The quantities listed below will yield a single batch or one dozen muffins.
While your oven preheats to 375 degrees, spray the wells of your baking pans with Baker's Joy or some other shortening spray with flour. In a bowl, stir together 1-1/2 cups AP flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon salt. In a separate bowl, beat together 2 eggs and 1/3 cup brown sugar, either light or dark, your preference. Beat the eggs and brown sugar until thoroughly combined. Then beat in one can (15 or 16 ounce) of 100% pumpkin (NOT pumpkin pie filling!) and 1/4 cup of salted butter, melted.
Add the pumpkin/egg mixture to the flour mixture and stir to combine. Then stir in 1/3 cup of toasted pecan pieces. NOTE - I substituted 1/3 cup dried cranberries for the pecans because I have a friend who is allergic to nuts.
Scoop the batter into the wells of the prepared pans. This is a thick batter so you need to smooth it out in each well to ensure that the well is filled evenly. Be careful not to overfill the wells of the pans! Too much batter will cause the muffins to overflow. I found that filling the wells just under 3/4 full will keep the batter where it belongs. Slide the filled pans into the preheated oven.
Okay, baking times depends on the size of the wells in the pan. For the pumpkin and maple leaf pans, bake the muffins about 20 minutes. The wells in the acorn pan are significantly smaller so the muffins will bake faster. I found 12 minutes to be sufficient for the acorn shaped muffins. Regardless of which pan you use, the muffins are done when a toothpick inserted into a muffin comes out clean.
Remove the pans from the oven and allow the muffins to cool in the pans for about 5 minutes before turning them out on a rack to cool completely. NordicWare's recipe for these pumpkin muffins calls for a cream cheese glaze on the finished muffins. I chose not to add the glaze.
And that's it!! Pumpkin Muffins with dried cranberries. The perfect fall treat with a cup of coffee, tea or hot chocolate. Enjoy!