I love messing around with new recipes and incorporating my twist. When people ask me for the recipe, I often smirk, and those who know me smile wittingly. I tend to start with a recipe, change ingredients.
Unfortunately, I don’t measure my tweaks.
I have learned that I am more of a cook than a baker. Exact measurements are important in baking, and it truly is a science. I am trying to dabble more with baking and even wrote down some changes I have made. Guess an old dog can be taught new tricks.
With fall in the air, I decided to try a new pumpkin muffin recipe given to me by a friend. The first time I made them, they were tasty but not quite what I hoped for. I made them again a few weeks ago and substituted Salty Caramel Whiskey for regular bourbon. I scored big time with the house full of guests at the Creekside Inn.
Below is the recipe as I made it. I hope you enjoy it.
Cinnamon-Sugar-Bourbon Pumpkin Muffins
Makes 24 muffins
3 1/3 cups of sugar
¾ cup finely chopped pecans
2 tsp. ground cinnamon
2 ¾ cups all-purpose flour (sifted)
2 tsp. baking soda
1 tsp. salt *
1 15-oz. can pumpkin
¾ cup vegetable oil
3 eggs (room temperature)
1-2 tsp. vanilla
¼ cup bourbon **
- Preheat oven to 350. Line muffin pan with 24 paper bake cups.
- In a small bowl, combine 2/3 cup of sugar, pecans & 1 tsp. of cinnamon; set aside.
- In a large bowl, stir together flour, baking soda, salt & remaining 1 tsp. of cinnamon. Make a well in the center of flour mixture; set aside.
- In another bowl, whisk together the remaining 2 2/3 cups of sugar, the pumpkin, oil, eggs, vanilla, and bourbon.
- Add egg mixture all at once to flour mixture; stir just until moistened.
- Fill muffin cups about ¾ full; sprinkle with nut mixture
- Bake 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
- Cool in muffin tin for about 10 min. Remove, cool on wire racks.
* I use fine sea salt.
** You can use any bourbon or whiskey, but I prefer making it with Salty Caramel Whiskey.