Pumpkin Pecan Muffins For A Cold, Early Morning
The schedule around our house has changed as of late. Before the sun has even winked an eye at the horizon, my number one guy slips out of bed, quietly dresses and heads to his studio. There, before I am even thinking of getting out of bed (or am thinking about it, but not exactly relishing the thought), he is pumping up a team of creative peeps, leading the charge in a daily mad dash to create three minutes of lively, irreverent, online comedy. This show will have scads of fans, I can just feel it. It’s kind of like Pee-Wee’s Playhouse for grown-ups.
As long as Sebastian and I have been taking evening walks together and talking about the future, he has wanted a situation much like this: a place to call his own, filled with creative energy and talented contributors, churning out popular content. I don’t think he bargained for the tight deadlines and early mornings. Those are just some of the unexpected perks. Sometimes when your dream life arrives, its actual form can be a bit different that the way you envisioned it.
You all know how I feel about people living out their dreams. I’ve been watching Sebastian these past few weeks stressed and tired, just as anyone starting a business would be. But from my vantage point, the picture is much brighter than perhaps the one in it can see: how remarkable to do exactly what you set out to do. It must take, I can only imagine, a tremendous amount of guts, talent, and more than a little bit of luck.
I spend a lot of time scheming about how I can squeeze the most out of life, about how I can get the life I’m living to look more like the life I dream about. To watch someone you admire and love stepping into the dream scenario they have always imagined for themselves? It’s enough to make you want to get up early and bake. I carried a tole tray of these muffins to my guy and the Daily Special team in the hopes that this would show them what an amazing job I think they’re doing and perhaps to add a little sparkle to their day. What a fun, energetic, boisterous ball of fantastic energy they were! Forgive me if I sound as if I am bragging on their behalf, but nothing makes me happier than seeing people do what they love.
These pumpkin muffins had a nice autumn ring to them. They weren’t the best muffins in the world (in fact, I burned them), but if you split them open and ate the soft pumpkiny insides, they were very good. They arrived warm. And in this case, it really was the thought that counted.
Pumpkin Pecan Muffins
adapted from Gourmet
1 stick (1/2 cup) unsalted butter
3/4 cup canned pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tablespoons molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup finely chopped pecans (about 3 ounces)
Preheat oven to 400 degrees F and drop 12 muffin wrappers into the cups of a muffin baking sheet. Melt butter in a medium-sized bowl. While the butter is cooling, sift together flours, baking powder, spices, salt, and baking soda. Stir in brown sugar. In the butter bowl, mix in buttermilk, pumpkin, eggs, molasses, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Divide evenly among muffin cups and sprinkle with chopped pecans.
You know how recipes always call for a mere drop of buttermilk, but you can usually only buy it in the quart size? Wouldn’t it be helpful to have a collection of recipes that all require a bit of buttermilk so you would never have to waste a drop? If you have great recipes that require buttermilk please share them in the comments!
Alicia Kachmar: A few years ago, I discovered powdered buttermilk, that can be found in the baking aisle. You keep it in the fridge and add water to it when you need it. I’ve had good experiences with it! I always wanted a way to organize recipes that use these “inconvenient” ingredients, like 2 egg whites (but what about the 2 egg yolks!).
I will try to send you some buttermilk recipes!2 years ago
Katy McColl: Good god, buttermilk and molasses: those sound divine. Do you deliver outside of Brooklyn?2 years ago
Sarah: Alicia, I have always wondered about that powdered buttermilk, so I’m glad to hear a positive review!
Katy, Yes! And I’ll even make them fresh if you’ll put me up for the night and buy me a coffee in the morning.
2 years ago
Karen: Oooh, or you can make your own “buttermilk” by doing this:
Mix 1 Cup whole milk with 1 tbsp lemon juice. Stir and allow it to stand at room temp for about 15 minutes. The milk will start to curdle; stir well and then you’re done and ready to serve/use.
(Okay, I’ve never ACTUALLY done this, but I’ve heard that it works!)2 years ago
EB: I have been waiting for the weather to turn truly chilly here to bust out my pumpkin muffins too! I like your recipe as a switch-up though. I may have to give it a try. Your ‘follow your dreams’ post is perfectly timed by the way! I’m considered a pretty significant career change and stressing out about it. I need to remember. It’s my one life. I need to ’squeeze’ as much out of it as I can!!2 years ago
Ann: I wish I had a friend like you here in LA! I believe many red velvet cake recipes require buttermilk…2 years ago
Ruth Simons: I have the same problem with buttermilk. Off the top of my head, here are some recipes that call for “some” buttermilk: scones, fish sticks (dip in buttermilk before dredging), squash cardamom bread…or you can always host a pancakes-breakfast party!2 years ago
Sarah: Making your own buttermilk might just be the way to go. has anyone does this? i love resourceful solutions!2 years ago
EB: Oh and maybe I’m just a freak but I actually always have buttermilk ‘ice-cubes’ in the freezer for when I need that 2 tbs for the mashed potatoes…2 years ago
Rebekka: Substituting buttermilk for plain milk in things like chocolate cake or anything made with self-raising flour or flour + baking soda/powder works really well.
I always use it in chocolate cake - results in a really light, moist cake. Fabulous.
And of course pancakes.2 years ago
Kim: I thought your pumpkin muffins were fantastic Sarah!
As for the buttermilk made from milk and lemon, I’ve done it and yes it does work. I’ve even done it with skim milk instead of whole when I want to lighten up a recipe and it works just fine.2 years ago
Grace: My stomach is now officially craving these muffins. This one is getting printed and I’m going to try it out on the family at Thanksgiving! YUMMMMMMY2 years ago
Suzy: I vaguely remember my mum instructing me to mix a little vinegar with milk to make a version of buttermilk once. Sounds wacky, I know, but I remember the recipe turning out fine (though I can’t for the like of me remember what the heck I made…). Oh, and she uses powdered milk in all her baking and it turns out wonderfully.2 years ago
Lisa: These sound so yummy. I can’t wait to try them.2 years ago
Bethany: Buttermilk, brown sugar, and cinnamon-Sarah, you can’t go wrong with a recipe like that.2 years ago
pbg: Boss drinks buttermilk every day; he claims to be the only person who buys it at Kowalski’s to do so.2 years ago
Sarah: Boss drinks buttermilk? That man is just full of surprises…2 years ago
Alicia Kachmar: Buttermilk is good in cornbread…just substitute it for when it calls for milk. Mmm.
“real” buttermilk is actually pretty good, but it’s definitely an acquired taste and as thick as, say, brownie batter. I got it once at an old oyster house in Pittsburgh.2 years ago
Emily: Sarah, what is that map-type thing of Minnesota that the muffins are sitting on? I only ask because my hometown is situated right beneath the lower left-hand muffin! Fun to see! You and your sis do a wonderful job, I enjoy each and every article!
Thanks!
Emily (formerly of South Central Minnesota!)2 years ago
Sarah: The lower left-hand muffin, you say?
Have I told you lately how much I LOVE Minnesota? In any event, this is one of those tole trays from the 60’s, I think. They are lightweight tin and you can get them with pretty flowers and state maps. If you search for them on ebay, I bet you can find one just like it!2 years ago
Andrea: I make my own buttermilk from whole milk and lemon juice and it works really well - someone has already posted the proportions above. As far as recipes go, you can never go wrong with buttermilk biscuits! (And cheesy grits, of course!)2 years ago
Allison Conley: Sarah, what interesting and knowledgable people comment at PoP!
I used to plan the quart of buttermilk - Granny Franny’s chocolate cake plus a recipe for homemade ranch dressing. Also, keep in mind it lasts a long time in the refrigerator.
XOX MOM2 years ago
RR: Not to be picky but this recipe doesn’t say how long to bake for or am I missing it??? Kind of an important thing to leave out.2 years ago
Sarah: Doh! Bake for 20-25 minutes.2 years ago
Shane: Just made your muffins! I didn’t have buttermilk, flour, ginger, or pecans so I substituted evaporated milk, wheat flour, allspice, and nothing respectively.
STILL. DELICIOUS. I MISS YOU.2 years ago
Sarah: SHANE! God, you are the funnest and I miss your track suits and unique brand of sparkle all the time.2 years ago
psychsarah: FYI-I freeze my buttermilk and it thaws fine. I do it in small containers (i.e. 1/4 cup each) so when you get one of those blasted recipes with only 1/4 cup, you’re set. You just need to give it a good shake.2 years ago
Sarah: Great tip, psychsarah, thank you!2 years ago
Claudia: I have made buttermilk with 1 T per 1 C of milk. Works great! These muffins sound wonderful. Can’t wait to try them.2 years ago