Stupid, stupid Black Friday.
You may recall that I ventured out on Black Friday last year. I was in Minnesota, and things were pretty tame; nothing as wild as I anticipated.
This year, though, I’m in Oregon, and all signs point to there being high levels of shopping insanity frenzy. I mean, I’ve never, in all my days, seen people camped out to go shopping. Honestly. But on Wednesday morning, we saw a family camping outside of Best Buy as we went in. When we came out, 20 minutes later, the line had grown to include another lady with kids, two younger guys, and a man by himself.
It made me sad, but that’s neither here nor there.
The real point of this story for me today is that I wanna go shopping, and can’t. Like, regular old, browse Target, grab some cute ornaments, find a fun new nail polish, snag lunch, window shop the mall kind of day of shopping.
And I can’t, because the Black Friday looniness is on.
I get that it’s sort of a day of transition from Thanksgiving to Christmas for some people, but it’s kinda ruining my weekend. And I’m being a brat about it. Just saying.
I decided to start a new Thanksgiving to Christmas transition tradition. Since I can’t shop, I’ll bake (anyone surprised?).
I’m taking the spicy pumpkin flavors of Fall and Thanksgiving, and introducing them to the dark yumminess of Christmas gingerbread goodness.
Hello, pumpkin gingerbread muffins. Thank you for helping me make the Christmas season start.
I think he’s bluffing.
At least it gives you an idea of how fantastic these muffins are, though…right?
Pumpkin Gingerbread Muffins
Makes about 16 standard muffins **double the recipe to make 3 standard loaves**
FOR THE MUFFINS
1 3/4 cups (222 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup (about 63 ml) canola or vegetable oil
1/2 cup molasses
1/2 cup (100 grams) sugar
1/2 cup (about 128 grams) brown sugar, packed
2 eggs (or 2 tablespoons ground flaxseeds combined with 6 tablespoons (ml) water, for vegan/dairy free)
8 ounces pumpkin puree
1/4 cup (about 63 ml) water
FOR THE STREUSEL (optional, this bread is still amazing without it)
1/4 cup (64 grams) brown sugar
1/4 cup (32 grams) all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons (about 15 grams) unsalted butter, melted (or margarine for vegan/dairy free*)
*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance
To make the muffins: Preheat oven to 350 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray with flour, or grease and flour each one, or line with muffin liners; set aside.
In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and molasses. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Place three tablespoons batter into each muffin mold and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the batter to cover it.
Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving.
Recipe by Darla