If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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