A & E

What exactly is a muffin? People often confuse them with cupcakes, because the two resemble each other, but they are entirely different. A muffin recipe is usually based on a quick bread recipe and can be baked in a loaf pan. Quick breads by definition use baking powder, soda or cream of tartar for leavening instead of yeast. They also are made quickly and with little stirring so that the ingredients have the ability to rise. They may have a streusel or glaze topping, but you won't see a muffin topped with a buttercream frosting.

Muffins are a breakfast treat, but, frankly, I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food. These spiced pumpkin muffins are rich, golden nuggets of pumpkin goodness. Flavorings such as nutmeg, cinnamon, ginger and allspice are especially welcome this time of year. When my daughter was young, I would have a platter of these waiting after school for her and her friends. As the holidays arrive, I'll serve these with a mug of hot spiced apple cider when friends drop by for a visit.

I love these spiced muffins. To enhance them further, I add orange juice and zest and plump golden raisins. I use quality unsalted butter to give them a wonderful buttery mouthfeel. If you want to make sure that you have muffins that rise and have a pleasing consistency, here are a few tips:

• Measure the dry ingredients in a bowl or on a large sheet of wax paper.

• Cream the butter and sugar, and then add the remaining wet ingredients until nicely blended.

• Whatever you do, do not overmix, or you will have dense, short, heavy muffins.

• Make sure to spray the muffin tins carefully and evenly with baking spray.

• Freeze any remaining muffins in plastic lock-top bags. Defrost and warm slightly before serving.

• Serve these warm with warm honey butter or honey and mascarpone blended together.

Spiced Pumpkin Muffins

• Vegetable baking spray

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/2 teaspoon freshly grated nutmeg

• 1/2 teaspoon ground ginger

• 1/2 teaspoon allspice

• 1/4 cup unsalted butter ( 1/2 stick), softened

• 1/2 cup plus 2 tablespoons firmly packed dark brown sugar

• 1/2 cup sugar

• 2 large eggs

• 1 teaspoon finely chopped orange zest

• 1/2 cup orange juice

• 1 cup canned pumpkin puree

• 1/2 cup golden raisins

Heat the oven to 350 degrees. Prepare a 12-muffin tin by greasing each muffin tin cup well with baking spray.

Combine the dry ingredients in a medium bowl or on a sheet of wax papper and reserve.

In a large mixing bowl, cream the butter and both of the sugars with an electric mixer on medium speed until well blended. Add the eggs, orange zest, orange juice and pumpkin, and blend on low speed until just blended.

Add the dry ingredients to the mixture on low speed, mixing until just blended. Do not overmix. Add the raisins, and mix just enough to combine.

Divide the mixture evenly among the muffin cups and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan at for least 15 minutes and then turn the muffins out onto a cooling rack. Serve warm or at room temperature.

Makes 12 large muffins.

• Most Read
• Most E-mailed
• Latest News