> It’s Tuesday again and ya’ll know what that means: Tuesdays with Dorie!! Boy was I intrigued by this recipe: Kelly of Sounding my Barbaric Gulp requested us to make Pumpkin Muffins. Yes, you read that correct: Pumpkin Muffins.
I have some explaining to do to the non-Dutch readers: pumpkin is not regularly used in dutch cuisine, in fact people that do cook pumpkin are mostly known as ‘nature freaks’: people that wear gray wool socks etc. – I mean no offense, this is just the general image that comes up with people…. I have never cooked/baked with pumpkin before, so I was very curious about the result. To start with I had to make pumpkin puree, the recipe called for canned pumpkin but that was nowhere to be found here in Zwolle. It was easy enough, I packed the leftovers in Zipper-bags per cup and put them in the freezer for future use.
I divided the batter into two parts. The first one I made according to Dories recipe: with pecans and golden raisins. Because I wasn’t sure I would actually like these I subbed the raisins with chocolate for the second part. Everybody knows everything tastes great with chocolate!!
Ofcourse the two looked so much alike, so to make sure I remembered which muffins had raisins in them and which ones had chocolate in them I sprinkled the raisinmuffins with red sugar that actually turned orange while baking in the oven: what do you think of these Halloween Orange Pumpkin Muffins??
These only needed 17 minutes in the oven. I managed to create 22 muffins instead of the 12 Dorie indicates, mine were smaller though: practically bite-size, so cute!! After the chocolate muffins cooled down I melted some chocolate to drizzle over the top to make them look even more fancy.