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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Pumpkin muffins for your birthday, and for all other days.
WHO: Sadassa_Ulna is an architect who loves to bake (and who makes these muffins on, you guessed it, her family members' birthdays!). She lives outside Philadelphia.
WHAT: Delicate, lightly-sweet pumpkin muffins, all dolled up for breakfast.
HOW: It's simple: mix your wet ingredients with your dry ingredients, and bake. Eat one right from the pan. Frost another one.
WHY WE LOVE IT: Why wouldn't you want to make a batch of pumpkin muffins on a fall morning? We love Sadassa_Ulna's idea to frost them with whipped cream cheese; it feels indulgent and breakfast-y all at once. We'd gladly eat these on our birthday -- or, really, on any other day.
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup sugar
1 cup milk
1/3 cup vegetable oil
1/2 cup canned pumpkin
2 teaspoons orange zest (or 2 drops orange oil)
1/2 cup dried cherries (optional)
1/2 cup chopped toasted pecans or walnuts
Photo by Ryan Dausch
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