I’ve accepted the fact that Sunday’s are game days, meaning most likely the food will be unhealthy and pretty crappy for your insides. Although I have worked on a ton of guilt-free snacks, a pizza always seems to walk through the door.
Well today, this morning at least, I had a hankering for a warm, comforting breakfast. Because we need to go grocery shopping, I didn’t have much to work with. No butter, almost out of flour, no juice…you get the idea. What I did have was that leftover pumpkin puree. I didn’t want to substitute applesauce for butter, not today. It wouldn’t have hit the spot. I had some heavy cream in the fridge back from the other day when I had plans of making pumpkin soup…which never happened.
These muffins came out like a fluffy pumpkin cloud and really hit the spot! I’m so glad I didn’t try to do “healthy” substitutions today…sometimes you just need the real deal and it’s not even THAT bad for you.
- 1 cup flour
- ½ cup sugar
- 2 tsp. baking powder
- 1½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- dash of salt
- 2 tbsp. heavy cream
- 2 tbsp. canola oil
- 1 cup pumpkin puree
- ½ cup evaporated milk 2%
- 1 egg
- 1½ tsp 100% pure vanilla extract
- Preheat oven 400F
- In one large mixing bowl, combine all dry ingredients; flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- In another medium/large mixing bowl whisk together the wet; heavy cream, canola oil, pumpkin puree, evaporated milk, egg, and vanilla.
- In 3 parts combine the wet into the dry. The batter should be a bit liquidy
- Line muffin tins with papers, and spoon batter carefully into the tin
- Bake 25 minutes or until toothpick comes out clean
- Allow 15 minutes of cooling time
Because these fluffins are not the consistency of a traditional muffins, I was a bit curious to see how Blake liked them, if at all. To my surprise, he gave them a score of: 5 stars ! He’s pretty picky about my cooking, and baking especially, so 5 stars is a BIG deal. Also, kudos to him for coming up with the term “fluffin”.