Bring it on!

Are you ready? I hope so, because it has already started. Of what do I speak? The Pumpkin Onslaught. Where the real deal and carving is concerned, our family has a somewhat patchy reputation. I know that carving them is supposed to be an incredibly enjoyable family activity, but it also involves letting the children play with knives, and specifically those stupid namby-pamby, poorly designed, highly-breakable carving sets they sell for pumpkins, which appear specifically constructed to (a) break at the slightest application of pressure and (b) fail to cut pumpkins, none of which seems exactly conducive to family enjoyment, quite frankly. The main issue for us however, assuming we successfully avoid bodily harm during the carving process, is that we invariably carve the pumpkins too early, and end up with a doorstep that looks like this:

Makes our entryway look really inviting, doesn't it? What the photo of course cannot replicate for your enjoyment is the delicate aroma of rotting squash... And no, the stains have not faded during the last year. Sigh.

But where edible goodies are concerned, there is something about the combination of spices that go with pumpkin that just smack of fall, and needs to be enjoyed in bulk during the next month or so. So bring it on indeed. I confess that I am already in double figures with regard to Pumpkin Spice Latte consumption. I am a fan of pretty much anything pumpkin (except pumpkin pie, which in texture and flavor leaves me wanting), and nothing is more enjoyable and satisfying than a pumpkin spiced muffin. Nevertheless, pumpkin is EVERYWHERE, so how is a pumpkin muffin to stand out amongst the growing crowd? To this end, I give you the white chocolate drizzled pumpkin walnut muffin. Now grab a napkin to absorb the anticipatory dribble while I describe for you how the addition of walnut oil and nuts lends a rich woodsiness to the pumpkin and accompanying spices, and then how a swift pour of molten sweet sticky white chocolate provides the finishing flourish to the best pumpkin muffin I have yet to experience. Go on, quit dribbling and eat me.

 

Pumpkin Walnut Muffins
(makes 20 regular sized muffins)

2 3/4 cups AP/plain flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda (bicarbonate of soda)
1 tsp salt
1/2 tsp ground allspice
1/4 tsp ground cloves
1 cup granulated sugar
3 eggs
1/4 cup walnut oil
1/4 cup canola oil
1 3/4 cups pumpkin puree (one can)
1/2 cup liquid honey
1/2 cup buttermilk
1 cup toasted chopped walnuts
4 oz bar white chocolate

1. Preheat oven to 350 degrees F (180 degrees C)
2. In a large bowl, mix together flour, ginger, cinnamon, baking soda, salt, allspice and cloves.
3. In a medium bowl, whisk together sugar, eggs and oils until well blended. Whisk in pumpkin, honey and buttermilk until blended.
4. Pour pumpkin mixture on to dry ingredients, and gently stir together until just blended. Fold in walnuts gently.
5. Divide between paper cups in muffin tins.
6. Bake in preheated oven for 25-30 minutes until risen and golden, and a toothpick inserted in the center comes out clean. Cool in tins for 3 minutes, and then remove to a wire cooling rack.
7. When muffins are cooled, melt white chocolate carefully in a microwave until smooth and liquid. Put chocolate into a Ziploc bag and snip off a tiny hole at the corner. Drizzle white chocolate over cooled muffins, and allow to dry.