DISH RESEARCH · Bread
pumpkin muffin
Also known as: Muffin, pumpkin
Sally McKenney’s selected plain pumpkin muffins combine canned pumpkin, vegetable oil, whole milk, light brown sugar and a ready pumpkin-pie spice blend with cinnamon and ginger.
About pumpkin muffin
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sally McKenney offers pumpkin muffins as a soft, moist autumn bake. This selection is plain, using her offered whole-milk option and light brown sugar.
Flour, baking soda, cinnamon, ready pumpkin-pie spice, ginger and salt are whisked together. Oil, both sugars, canned pumpkin, eggs and milk form the wet mixture.
The same wet mixture is whisked into the dry ingredients until combined. It fills the selected standard muffin liners to the top.
The muffins begin in a hot oven, then finish at a lower temperature while remaining inside. They cool briefly in the pan before eating.
The source describes a thicker, denser muffin than its cupcake comparison. Chocolate chips, nuts, coarse-sugar topping and the separate homemade spice substitution remain optional alternatives outside this selection.
Ingredients in pumpkin muffin
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
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Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- American / Sally McKenney plain pumpkin muffins