Pumpkin muffins …a posh nosh for elevenses
Yes, I would love to be a hobbit, no not for the fashions silly, but for the delightful custom of a pre-lunch lunch called elevenses. The perfect nosh for such a demi-meal would be a crisp apple, a slice of tangy cheese, a glass of bordeaux, and for dessert I’d gladly indulge in one of these fabulous muffins. I know that much of the nation is enthralled with cupcakes but I myself have never found much about the cupcake to love. I admittedly do not care for frosting and at least one-third of any cupcake’s glamour seems to be based on the mighty pile of frosting that adorns it, that alone would be enough to stop me from eating one. But lets face it, the cake portion, you know the other two-thirds, is usually insipid and one dimensional, nothing to admire there. But a muffin, well a muffin can be anything and everything all at once…the only skill needed is that of restraint; restrain yourself from over stirring the batter and restrain yourself from combining too many oddball ingredients.
These pumpkin, pecan, white chocolate muffins are perfection and I’m quite proud of them. I’m sure someone has made them before but I created this recipe myself and I even remembered to write down the ingredients as I worked. I urge you into your kitchen to whip up a batch for your elvenses which should then be properly followed by a hike through the countryside and then a nap. I bet you too will see the appeal of living like a hobbit.
Pumpkins Muffins with White Chocolate and Pecans
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4 oz. Butter softened
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
8 oz. pureed pumpkin
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon allspice
2 tablespoons yogurt
milk to ¾ cup
2 cups whole wheat white flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup chopped pecans
Preheat oven to 400°. Butter a 12 count muffin pan.
Using a mixer cream the butter until smooth. Add the brown sugar and again cream until smooth. Add the eggs, vanilla, pumpkin, salt, and spices and mix well. Sift the flour, baking powder and baking soda into the butter/egg mixture, stir very little to combine. Add the 2 tablespoons of yogurt to a measuring cup and top off with milk until it measures ¾ of a cup; stir to combined the milk and yogurt. Add the yogurt milk to the batter along with the pecans and white chocolate chips and stir very little to combine. Spoon the batter into the muffin cups and bake for 15 minutes or until golden brown on top and a knife comes out relatively clean. Cool for about 5 minutes and then remove from muffin tin and cool on a rack.
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21 Responses to “Pumpkin muffins …a posh nosh for elevenses”
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These look like they would be great for oneses, twoses, threeses…..
Those look very, very good indeed! I could never choose to be a hobbit though. The feet.
Fortunately, you don’t have to be a hobbit, just old fashioned.
Oh yes a muffin anytime - i too am not a cupcake kind of a girl. too much hype and nothing behind it! this muffin though looks heavenly!
This looks like a perfect combination, and the yogurt and pumpkin must keep them very moist.
I bet my wife will like these, she loves pumpkin and white chocolate!
It looks like a great way to sneak some antioxidants into a small child! I agree on the cupcake thoughts, they have their time and place, but muffins boast a texture and depth that cupcakes can never have!
Wow. Definitely adding these to my “must cook ASAP” list. They look sooo good!
I’d like to switch out the white chocolate chips…what do you suggest…raisins, dark choc chips, or….? I love how these are packed with spices!
Hi JEP, I think dates chopped into little chunks would be good but only because I’m not a big fan of raisins…how about dried cranberries.
I was just saying today that I wanted to make pumpkin muffins, but I never made it to the store to get the pumpkin. I didn’t have a specific recipe yet, so maybe yours will inspire me to make some for myself!
just the name of these muffins has got my mouth watering…not to mention these yummy photos!!
I agree with your thoughts on cupcakes. I never been much for one. To much frosting and the cake is usually an after thought. I love muffins. All types. I love the combination you created of white chocolate and pumpkin! I agree with the comment above, not a huge fan of raisins but dried cranberries sound delicious. Thank you for sharing this recipe.
just divine!!
Vanessa- top of my list for this weekend’s baking! perhaps chopped figs? I had to open a tub for a salad tonight and this would be a great use for them- but I will still use the white chocolate chips!
and your photo’s are really good- better than the French Laundry at Home’s!
cheezmaker
It looks insanely rich and moist.. I love how your site has pdf downloads, by the way!
Thank you thank you on the muffins v cupcake thing. I’m not sure what is up with this cupcake mania either. I feel like the culinary version of the emperor’s clothes, standing on the sides going “umm, you do realize its just a little cake, only without all that tasty filling stuff they put in the middle of cakes?”
I love the hearty healthfulness of baked goods with pumpkin. And this week it seems pumpkin is everywhere! I’m gearing up to try for pumpkin bread and pumpkin gnocchi, two things I have been wanting to master for years
HI! I feel EXACTLY the same way as you do about cupcakes!! and Muffins!! I even started my own muffin company for that very reason. That being said I think your pumpkin white chocolate pecan muffin looks absolutely decadent!!! I’m not going to steal it for my muffin company, but I feel like I absolutely should! Thanks again for posting!
Lately, I have been fascinated with pumpkin and squash recipes. Thanks for a new direction and I am looking forward to traveling there!
I made the muffins recently - with dates instead of chocolate and walnuts instead of pecans - and they were very good. I will certainly make them again. Thanks for the recipe!
[...] found the recipe below at whatgeekseat.com. I made them today and have to say they are quite excellent! I did leave the cardamom out of the [...]