In the Archives
Ah, fall is finally in full force. The leaves are changing to vibrant reds and oranges, and there’s a chill in the air, warning us that winter is not far behind. As fall arrives, we find ourselves pulling out coats and flannels to enjoy all the activities the season has to offer. For many, a favorite fall tradition is visiting a pumpkin patch and picking out the perfect one to carve—or perhaps “transfiguring” the gourd into a delicious fall treat. Whatever you do this season, pumpkins are bound to be a part of it. According to recent statistics, an average of 2 billion pumpkins are sold each year in the United States![1] Pumpkins are a popular fall staple that’s here to stay all season long—at least until Christmas arrives, replacing orange gourds with mistletoe and visions of sugar plums.
The history of how this famous gourd became associated with fall and baking is an intriguing one. So, sit back as I briefly recount the tale of how a pumpkin turned into a… muffin?!
Our story takes us to the Americas, long before Christopher Columbus discovered this land. We find ourselves in ancient Mexico, circa 7500 BC, where ancient civilizations are harvesting pumpkins. For civilizations like the Aztecs, pumpkins were a dietary cornerstone because the orange gourd was rich in nutrients. Some might say the gourd was America’s best-kept secret—until Columbus decided to sail west to reach the East, eventually arriving on these new, undiscovered lands. With Columbus’s arrival, pumpkins were brought to England. Initially, they were used in savory dishes, such as soups and stews, but they would soon make their way into the world of desserts.
In 1675, pumpkin pie made its debut in England. Hannah Woolley, often referred to as the "Betty Crocker" of Renaissance England, is credited with creating this recipe.[2] It appeared in her cookbook The Queen-Like Closet under the title “To Make a Pumpion Pie.” This version differs from our modern-day recipe, as it includes apples, raisins, and dried currants. Over a hundred years later, in American Cookery, Amelia Simmons published her version of pumpkin pie, which closely resembles the pumpkin pie we know today. This classic pie paved the way for pumpkin muffins and other pumpkin-based desserts. However, the story doesn't end with pie—it continues with the creation of an all-too-famous spice blend, pumpkin spice.
By the early 20th century, culinary trends began to shift. In 1929, the Libby Company introduced canned pumpkin, making it easier for many Americans to bake pumpkin pies. Spice companies also simplified things for consumers by introducing a pumpkin pie spice blend in the 1930s. This blend, containing cinnamon, nutmeg, ginger, and cloves, can also be found in Woolley’s original recipe. The introduction of canned pumpkin and the spice blend opened up a whole new world of pumpkin-based desserts, such as pumpkin muffins.
Sadly, the exact origins of pumpkin muffins are unclear, but we can deduce from history that they emerged in the 20th century with the introduction of canned pumpkin and pumpkin pie spice. The journey of how pumpkin transformed into a muffin is long and shrouded in a bit of mystery. Despite their mysterious beginnings, not a fall has passed without me making these wonderful pumpkin muffins. My version is a twist on the original recipe I used, as it’s a browned butter muffin that combines both brown and white sugars to create a delicious fall treat.
Wet Ingredients
1 cup of white sugar
1 cup of brown sugar
1 cup of butter, browned
4 eggs
16oz or 2 cups of canned Pumpkin puree
1 teaspoon Vanilla extract
Dry Ingredients
3 1/2 cups of All-purpose flour
2 teaspoons salt
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
2/3 cup of water.
Brown the Butter:
Melt and brown the butter in a saucepan, then set it aside to cool.
Combine Wet Ingredients
Once the butter has cooled, add both sugars and the butter to a stand mixer. Mix until well combined.
Then, add the eggs, followed by the pumpkin and vanilla, mixing each addition thoroughly.
Prepare the Dry Ingredients
In a separate bowl, whisk together all the dry ingredients until well blended.
Combine Wet and Dry Ingredients
Alternately add the flour mixture and water to the wet ingredients, starting with the flour and ending with water.
Mix each addition until just combined, scraping down the sides of the bowl as needed.
Scoop and Bake
Scoop the batter into a prepared muffin pan.
Bake at 350°F for 9-11 minutes, or until a toothpick inserted into the center comes out clean.
Note: This recipe yields approximately 24 muffins, with enough leftover batter for two additional muffins or a small loaf of pumpkin bread.
Sources
[1] “How Many Pumpkins are Produces Each Year in the United States?” Rock Solid Trivia, How many pumpkins are produced each year in the U.S.? | Rock Solid Landscapers.
[2] Amanda Herbert, “A Pumpkin Pie Recipe from 17th Century England,” November 14, 2017, Folger Shakespeare Library, https://www.folger.edu/blogs/shakespeare-and-beyond/pumpkin-pie-recipe-17th-century-england/.
