I‘m back with that recipe I promised AND a verdict on the muffins…
The NON-box recipe wins.. by a land slide. Remember my post about baking and needing a break? Well we all need shortcuts every now and again but the difference between a spice mix and homemade pumpkin muffins is undeniable. I know these things, I just had to prove myself right 
“Go To” Pumpkin Muffins, adapted from Smitten Kitchen
Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil*
2 large eggs
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
AND thank you to Mary for passing this pork butt recipe along, it is my new favorite and sure to be yours too!
Southern Pulled-Pork Sandwiches
Ingredients
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 4 garlic cloves, minced
- 8 soft sandwich rolls, split
- Store-bought barbecue sauce, for serving (optional)
Directions
- Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
- Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
- In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
- Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired
link to the recipe HERE.
