Muffin Adventures Part 1 (Muffin and Brunos Adventures)
Gently fold in the pumpkin until no streaks remain. Fill each muffin cup full of the batter. The batter should come all the way to the top. Bake until the cupcakes spring back when touched lightly, about 18 minutes. Let the cupcakes cool completely. To make the frosting, beat the cream until it starts to thicken, then gradually add the powdered sugar and pumpkin pie spice. Add the pumpkin puree and beat until stiff. Pipe the frosting onto the cooled cupcakes.
Drizzle with caramel, if desired. You may also like Pumpkin Cupcakes. Pumpkin Cupcakes with Cream Cheese Frosting. Pumpkin Cheesecake Cupcakes. Pumpkin Puree. Receive Free Recipes in Your Inbox. Subscribe to email updates for new recipes delivered to your inbox! Previous Post. Next Post. Leave a Comment Comments This is such a great idea!
Oh my word these cupcakes are beautiful. And pumpkin is perfect!! The look To Die For! Bring on the pumpkin … and cupcakes! Oh I love the idea of pumpkin as angel food cake! I so want to give it a try! The Settepani family is committed to providing quality products and service to their customers. An authentic modern-day Italian bakery offering the uncommon excellence of Italian and French desserts found in Italy today. We specialize in occasion cakes, wedding cakes, catering and in-house parties to make your upcoming event a memorable one. The Settepani family welcomes you to enjoy an experience of ultimate sweet and savory sensation.
Thank you for your patronage! Biagio Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, New York, spending his next few years learning as much as he could. Since then his dedication to excellence has brought him around the world in search of knowledge. He has competed nationally and internationally for over a decade earning him several medals and numerous accolades.
In be became a C. Wee Jacob needs a college fund! My 4-year-old just took the last muffin from me! These were a hit! Now I have to make more…. I made these and they are sooo good. It was awesome. I say was because they are all gone. Just made these using chobani greek yogurt — and they are delicious!!
The lemon zest was so perfect in them. I just ate one hot out of the oven. Thanks for feeding my addiction…. As an international visitor to your blog I love how you save me time by providing multiple conversions of your measurements. Now to bake….. So light and tender, the crumb reminiscent of a coffee cake base. There was just enough lemon flavor to complement the flavor of the blueberries, which suits me pefectly.
I got 12 muffins from the batter. Fancy that! Wow, not sure if I like the photos or the recipe best. Your pics are so mouth watering. Have printed this recipe for later. Deb- blueberries were like 10 min out from deep freezer before I put them into dough. Do you think they were too mellow already.
Thanks for re. Do you use a baking powder with aluminum in it? It turned out very well, but could have used more like 2 cups of chopped plum. And used the full fat greek strained yogurt, Fage. Thanks to your one bowl method, these were so fast to whip up! And this thick doughy batter is phenomenal I was successful with non-fat plain yogurt, as it was all I had on hand, they were still very moist—although, later this week I believe I will be using full fat sour cream.
I have to tell you, in the past week I have made the corn pancakes, eggplant bruschetta and the muffins made some flours changes for those all of the recipes were ever so good. I am a loyal reader of smitten kictchen and just have no idea how you keep coming up with such great recipes. The oatmeal kives the dome just a slight crunch but is unnoticeable otherwise.
Gotta get those whole grains in my kids! With beautiful photos too. Just thought you might be interested to check it out! I just made these—but I made mini muffins! At , they took minutes. The recipe yielded about three and a half dozen minis. My mom also made this recipe and subbed in buttermilk for part of the sour cream. The results were amazing on both counts.
I have no doubt they will all be equally delicious. Deb, I see, that could be the problem, yes. Will try and find aluminium free baking powder and see what happens. Since I have some blueberries left I might just try another round of perfect muffins this coming weekend again. I made these last night! Soooo good. I love blueberry with lemon, and the zest adds the perfect hint. These were fantastic. Great dome and oh so fluffy.https://tantbewopunte.ga/map50.php
Just 4 points each, for those counting like I am! I just made these for me and my boys. For those wondering about flour substitutions…I doubled the recipe 3 growing boys here and I used 1 cup of white whole wheat flour, 1 cup of oat flour and 1 cup of white flour and they taste GREAT! They are light and fluffy and yummy. I added a tiny bit of vanilla and baked 6 of them in a mega tin. They are moist and fluffy and just plain perfect. So, I browsed over here today and saw this, and, being a family of blueberry muffins, had to try it. I cut back a bit on the sugar to adjust for the honey in the yogurt.
By all tasting accounts, these babies still turned out great!! Thanks so much for all your great posts!! They should just be a little bit better than that. These muffins were amazing. I found that the batter made about 12 for me, and the hubby said they were the best ever!! Wonderful recipe, I made these yesterday and they were a hit! I used fresh blueberries that I had frozen gave them a good rinse, dried them off, spread them out on a cookie sheet and put in the freezer until frozen, about four hours, then put them in a freezer bag.
Those particular blueberries were rather large, would like to try this again with some smaller maybe wild maine blueberries?? Ohhh, and the batter!
It was a miracle any got baked! I froze some fresh blueberries one month ago. I was just waiting for the good recipe, the good idea. This is THE perfect recipe to soothe the feeling of summer ending. So inspiring. I also mixed extra lemon zest and sugar and sprinkled it on top, a trick I learned from one of those CI recipes, because I like the crunchy sweet and sour top. Your site is my favorite break at work… shhhh!
Boo…this was a total failure for me. The only change I did was using whole wheat flour. But I got 12 muffins that were baked once pulled out of the oven knife came out clean but are now just gummy and untasty. I cannot taste the lemon at all. It is really humid in Chicago right now so I am wondering if that had something to do with it? Easy to make and fabulous to eat and share! LOVE this recipe! I tried muffins before that ended up gummy and icky…not these! Thank you for a keeper recipe!
Thank you so much for sharing. I used the zest of a whole lemon and it was delicious. These are the perfect blueberry muffins. Everything from the taste to how they look and the amount of blueberries in each muffin are perfect. Made them with my 6 year old yesterday. I love how it is all done in one bowl.
This recipe really features the blueberries. I love how they are not overly sweet. The lemon zest really aids in providing a nice, fresh taste. The texture when you open the muffin is perfect: tender and moist. We easily doubled the recipe and made My 6 year old and I ate 6 of them after they came out of the oven.
Thanks for the tip to eat them with a pat of butter. It was muffin heaven. Just made these! Not only do they look perfect, they taste amazing! I only had half a cup of reduced fat sour cream so I added in some lowfat vanilla yogurt. These really were the perfect muffins! Not only did they taste great, but they looked great too! Man, I just made these for the second time and ate 3 right out of the oven.
I made 12 this time and baked them for 20 min. Yum, thanks! Yum, the perfect weekend treat! I made these today and they were great, buttery but tart and the hint of lemon make them divine. The recipe says it keeps for 2 weeks, but mine has been just fine after as much as 4. Hi I have been reading your blog sometime but first time leaving a comment….
I made blueberry muffins this afternoon and they were gorgeous! My family including my daughter who loves cooking loved them. What was nice was that they were not too sweet like ones you can buy in the shop. Thank you for this recipe and will use them again and again…. SOOO Good! In other words, thanks for yet another fab recipe.
These look great. I need to adjust for a gluten free recipe. Have you ever made them gluten free? As soon as I saw this post I went right into the kitchen and baked them up. Eating them right now, and they really are perfect! I am definitely making these. I have been craving a baked good with blueberries all summer. These look great and easy. Definitely going for the sour cream! Hi Deb! Thanks for the wonderful recipe. I made these muffins a couple of days ago and for the most part they were excellent. I did run into one small issue though- the bottoms were a bit soggy. Could this be because I lined my muffin tin with foil muffin wrappers?
Tops and middles were great though! I finally went to my local produce and grabbed a pint of blueberries. After a trip to Wal-Mart, I was ready to go. The muffins came out exactly like how you showed them in your photos. Perfectly crispy on the top, enough muffin body I only like muffin tops! Patricia — Thanks for the suggestion, I agree star ratings would be great.
Just made these with chocolate chips instead of blueberries, minus the lemon zest, plus vanilla, used yogurt. I did these once like the recipe, and once with whole wheat flour, cinnamon, oats, vanilla and cranberries.
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They turned out great! Superbe breakfast material, If I may say so myself. I just baked these muffins and they are fabulous! I made a slight alteration to the recipe. They turned out great. Once with sour cream — agree with you — this is the best option; once with Greek yogurt and once with sour cream, raspberries and orange zest rather than lemon zest. Recipe is fantastic; so easy to put together and love that weights are now included in recipes. I just got them out of the oven. All is well, and they are delicious.
Just made these, half the batch is already gone. Thanks for passing them on, Deb! Made these this morning and they were so delicious! I skipped the lemon zest out of sheer laziness and added a half teaspoon of ground cinnamon. The batter made with fat free greek yogurt yielded ten muffins with a just a little bit left over on the spatula as a pre-muffin snack. Thanks for the great recipe!
I seriously love blueberry muffins, they remind me of going to soup plantation with my dad and cousins as a kid. I took pictures and they are on my tumblr! Just made these and loved them — especially the yogurt and lemon zest part. They are perfectly fluffy and sweet. Next time, I will be doubling the recipe our yield of 12 was not enough for our family of four and our neighbors who lent us an egg!
I do have a tip for stopping the purple colour spreading throughout — lightly coat the frozen berries in a little bit of flour before adding them to the mix. I can now personally attest to the fact that this batter freezes well. So I froze it and then brought it down with me on the train to see my boyfriend letting it thaw on the train but then putting it in the fridge after my arrival. I baked it this morning and it was just as tasty! When you first posted this recipe, I made these muffins for an unexpected roadtrip my husband and I had to take and they were so easy to make in a flash, and were the perfect car snack, delicious but not too sweet.
Those were even more delicious! Those berries we so utterly juicy and delicious when biting into the muffin — it was the perfect balance of moistness that was added. Thanks so much for your inspiration. I love reading your posts! I tried this recipe back in August in my first attempt at making muffins. They were perfect! Well I completely mutilated this recipe — firstly I made them with dried cranberries and white chocolate as opposed to blueberries — I also added cinnamon to the dry mix.
Is that normal? Not in the UK anyway.. I also used two wee eggs instead of one big one. I made these today and they came out absolutely perfect. Thank you : Next, I am going to make the crescent jam cookies. They look amazing! I made these today with a couple changes. I used 2 T of butter and 3 T of oil. I used fresh blueberries that had been frozen. They turned out delicious! Do you think the batter would hold up if I made it a day or 2 ahead of time and then just added the berries last minute before I put them in the oven?
I just made them and consequently stuffed myself full of them. They are perfect, Deb! These are perfect! More like a scone, which the whole family loved. They did keep very well for a couple of days, just put them in airtight container. My new go-to blueberry muffin recipe. These are unreal. I used nonfat Greek yogurt because that is all I had on hand. They are so delicious and simple. I would probably put in more blueberries next time!
October | | Katherine and Bruno's Adventures
Thanks for the recipe! I was itching to bake something after having been snowed under 2 feet of snow in Chicago this week — these were just the ticket! Unbelievable, this has always been my favorite Cooks Illustrated Blueberry muffin mix- and I also cut it in half! I do make two changes: 1 I substitute a couple of tablespoons of flour for cornmeal — makes them crisper; and 2 I add more blueberries.
Thanks for cutting the recipe in half! Just a perfect amount of muffins. My first attempt at muffins and at your recipes. When I tried to mix the frozen blueberries in, they started to color the batter purple. I stopped stirring and just added them in by hand into the muffin pan. I made two batches—once with full fat sour cream and once with non-fat yogurt. Both were delicious, and in fact—I actually preferred the yogurt version.
It seemed lighter. Oh good god these are fabulous! I overbaked them by a few minutes and they were perfect while a dark light brown. A nice crust on them, and so so so good with that lemony zest that adds a subtle wow. I used lowfat plain yogurt and no extra subs. Yield: 11 full size muffins and 3 baby ones. Blueberry muffins are the best!! I actually like them better with out muffin liners, I think they lookn prettier that way. Hi there! I love Smitten Kitchen. Was sucked in by the Blueberry Boy Bait — which I am now positively evangelical about and am spreading the word to all my friends here in Wellington, NZ — and have just tried this recipe too.
Well… kinda tried it. I substituted blackberries for blueberries as we are in the middle of a blackberry glut here and the wild ones down the road are so juicy and tempting! SO good — am definitely gonna be using this again — thanks for an inspired recipe base! I made these once again. Thanks for a great, easy recipe. I always use strained full fat Greek yoghurt. Just made these muffins! I just ate three and my daughter two. Will definitely make these over and over. No need for another recipe. They were light, fluffy, and delicious.
Searching the net for a muffin recipie I could eat not the best cook me! I found this one, now as Jasmine wrote to me, being in the UK, it wasnt a muffin as such but had a go anyway. So much better, fully and edible, even I can make them, so thanks. I added both regular and wild blueberries, both frozen. The tiny wild mountain blueberries add a distinctly tart flavor, which is wonderful paired with the traditional blueberries! Thanks for a fabulous muffin recipe! We partly put almond mill instead of flour, more healthier and it ended up so nice!
The dough was stiff but when it was cooked it was very soft. Thankyou for the magnificent recipe! That is absolutley deliecious! I just love it how its soft with a tang of slightly sourness from the blueberries. Its perfect for breakfast, lunch or tea with a cup of milk! I love blueberry muffins from dunkin donuts,but only when i ask them to toast it perfect for breakfast and lunch yummy yummy. I just finished making a batch of 6 mega-muffins. This recipe is perfection! I just made them and they are delish! Ate two in a few minutes after taking them out of the oven.
Thanks for the recipe, this is a keeper! I just made these because I went blueberry picking this past weekend. Easy to make and absolutely delicious. They truly are. Made these last night they were delicious and gone in a flash in my house! Used lime zest instead of lemon.
Just made these at high altitude. Decreased the baking powder and baking soda by a bit. They turned out beautifully. Thanks, Deb! Excellent muffin recipe and so nice and easy. As you pointed out, breakfast food should be quick and easy and these definitely were plus they taste great!!! Just tried out this recipe. While they certainly turned out well and looked really pretty, I thought they were too cake-like for a muffin.
Great pictures though! I just made this recipe and it was SO good. The only thing I omitted was the zest.. They were super easy to make, and I think they have the perfect consistency for muffins. I should also mention, I made these with a 2 year old and a 4 year old helping, which always results in slightly too much of one thing and slightly too little of another, but this recipe stood up to their abuse and still turned out fantastic! Just made these and love, love, love them. Great recipe! I combined butter and sugar and crumbled on top for a crunchy addition—awesome.
This has become my go-to blueberry muffin recipe. Thank you for providing weights of ingredients here. No one could tell they were gluten-free either! This is an amazing blue berry muffin recipe. I also added 1c more blue berries. Very moist delish muffing. So they must be good. Made with yoghurt, a sprinkle of sugar on top, and a cup of blueberries. I made these this morning, and they are fantastic! I used sour cream, but next time I will have to give the yogurt version a shot, as well as foraging for some wild blueberries. This recipe makes picturesque, perfectly domed little muffins… finally a blueberry muffin recipe worth celebrating!!
Sugar on top gives it that lovely extra crunch! They just came out of the oven and are delishhhhh. I finished off two already and am about to go for my third. Deb, you have yet to steer me wrong! I just made these on Sunday morning and they were perfect! I used sour cream and thought they were fantastic, but will have to try the yogurt version just to see what the difference is.
Thank you for this recipe! They were delicious! Thank you so much for the recipe! May I be so bold as to recommend the amending of your technique? I have experimented with oh-so-many blueberry recipes, and have found that instead of blending the berries into a batter or dough, it is far better to stir the berries into the sifted and mixed dry ingredients.
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They will not sink to the bottom, and they will stay intact much better. One other little thing I would do is to add nearly the same quantity of berries as flour. A thick batter prevents sinking, so no special techniques are required. These are the thing. These muffins look delicious. I like how you adapted this into a one bowl recipe — I try to do similar things to reduce the number of dishes too.
Thank you! These muffins are delicious!! They are light and not too sweet. SO happy to have found your site!
Pumpkin Angel Food Cupcakes
This is a fantastic recipe. All of them came out fantastic, but I preferred the whole wheat pastry flour batch the best. Thanks for the recipe Deb. Just made these with raspberries instead of blueberries, and the addition of coconut dessicated, but not sweetened to the batter. After I added the egg the mixture looked like it had started curdling…. Thanks Deb! So yummmm…. I added a little streusal topping to satisfy the sweet tooth and they were incredible!! I love this website, your recipes are always delicious!!! This is the first site i go to and I always come out with a hit!!
Thanks again!!! The recipe is lovingly stable and dependable, but the thought of changing the oil to butter and adding sour cream sounds very compelling!
I will definitely try it next time. I think I am going to try this basic recipe, but sub chocolate chips for the berries. Kids are asking for choc chip muffins, and I need a new go-to for a special occasion breakfast. I was so looking forward to eating these as soon as they were cool enough. Something went wrong, they came out doughy and dense not in a good way. I used a little more blueberries and greek yoghurt.
Any thoughts on what could have happened? Made these this morning and had to make mini muffins and ended up with 20 of them and they turned out just divine after I reduced the baking time to 11 min or so. Thank you for a delicious and simple recipe for my frozen blueberries! Made these today with whole milk yogurt and a little pinch of cinnamon instead of the zest. They were easy and fast, and turned out delicious! How long would you bake these if you were using a mini muffin tin? I tried these last weekend with lemon non-fat Greek yogurt — delish! I left out the lemon zest out of laziness!!
Could probably cut back on the sugar a little bit. Ever a favorite! I just made these — they are fantastic! Can I double the recipe? Very tasty, fluffy, pretty and fast! Will be making these often : Thanks so much for sharing! Just made these and they are really good! I also added some raspberries since they were about to go bad. Will use this recipe again! I have made these the last 3 weekends in a row. When I went to make them again tonight, I think they taste a little bread-y if that makes sense. I wonder what I did wrong?
Maybe I overmixed the batter? Thank you for posting this recipe! I had a hankering for blueberry muffins last night so I went to the store to buy the berries.