Pumpkin cake batter

Hello, hello, hello, Anne.

oI want to start off by saying how thrilled I am that you made the pumpkin butter and used it in one of your recipes! Those muffins, looked so tasty and I’m sure are good without the gooey, pumpkiny surprise inside. I’d like to know how you came up with your muffin batter recipe because I’ve been intrigued to not just build my own recipes after researching other recipes, but to understand the cooking agents and how they react with ingredients is a whole other level of intrigue and possibility.

I was inspired by you to do my own research to understand the weight/volume of ingredients for baking and how much of one ingredient you need to react with another ingredient i.e baking soda to flour ratio. Though I have just scratched the surface in understanding how these combinations react with each other to build my own scratch recipe, I just need to say that I would’ve done so much better in Honors Chemistry if I learned it through baking.

My learning interests aside, let me show you what I used to whip up a super-simple, basic pumpkin recipe made in a dutch oven (without the lid).

Ingredients:

1 tsp. baking powder

1 cup flour

1 egg and 3 yolks

1/2 cup butter

1/4 cup olive oil

2/3 cup sugar

pinch of salt

1/8 tsp. ginger, all spice, cloves & nutmeg

1/2 tsp. cinnamon

1 15oz can pumpkin puree

Additions: raisins, walnuts, chocolate chips

Preheat the oven to bake at 325 degrees.

Mix all the dry ingredients in a bowl–flour, baking powder, spices and salt. Combine all the wet ingredients together–butter, eggs, sugar, olive oil. Make sure the butter is room temperature, which means that it is nice and soft to easy mush up, but it isn’t runny.

Sometimes if I take it right out of the fridge Ill put it in the dutch oven baking dish as the oven heats up for a few minutes. That way the pan will easily be coated in a butter and Ill just have to sprinkle flour onto the buttered dish so the batter doesn’t stick. If you don’t coat the pan this way, take a small slice of butter and rub it into the inside of the pan and then add some flour.

Once you have combined the wet ingredients, slowly mix in the dry to the wet. Once incorporated, add the 🎃 puree and any extras you’d like.

Pour into the baking dish and set the timer for an hour.

This is a slow baking process. You might need about 65 to 70 minutes depending on your oven.

Cool and dig in.

Ciao for now.

-Katherine

One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Like

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