Video:Pumpkin Muffins With Kids

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Transcript:Pumpkin Muffins With Kids

Hi. I’m Jane Ziegelman, I run a children's cooking program in Brooklyn, New York: Kid’s Cook. And I’m here for About.com, and we’re going to work on a fun fall recipe. It’s Pumpkin Muffins.

Ingredients for Pumpkin Muffins

• 2 cups whole wheat or all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2 tsp. ginger
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 can (15 oz.) pumpkin puree
• coarse sugar for sprinkling

Combining Dry Ingredients for Pumpkin Muffins

Guys. The first thing we need to work on is our dry ingredients. When you bake you often start with dry, then go to wet, and then combine the two. Olivia, could you be our mixer. What I want you to do is take this whisk, just go around in large circles breaking up any little lumps and bumps and while you stir, I’m going to start adding the rest of our dry ingredients.

We’re going to add our baking powder, our baking soda and our salt. Next up is our spices. And they go into our flour mixture.

Combining Wet Ingredients for Pumpkin Muffins

Alright, Buster, time to go to our wet ingredients. We actually use 2 kinds of sugar for this recipe, brown and white. The brown adds extra moisture and makes the muffins sort of extra caramelly, we need to combine these two. And I want you to use your whisk sort of to, yeah as a smasher upper. Yeah, that’s it. And I’m going to pour in our next ingredient which is vegetable oil and it’s going to get a little bit hard to stir at this point. Kind of shake it out of the whisk, Buster. Yeah.

We have three eggs in this recipe, so how about we each crack one. Buster, could you be our first cracker? And we want to incorporate each egg as we’re cooking, so could you, yeah, stir that in. And Olivia, could you be our next cracker? Just hold it in one hand and just give it a nice tap. One, two, three on the edge of the bowl. And then you’ll see sort of a little crack in the middle. And that’s where you put your thumbs and you kind of open it up like a book. And just let the egg fall in. Little harder, keep going. Oh, my god you did it. That’s nice.It’s OK. This is what happens when you’re first learning to crack an egg. Olivia can you just stir until this egg basically disappears into that brown mixture. It’s going to be kind of thick, kind of like a big pile of mud at this point. I’m going to do the third egg.

Adding Pumpkin

This was actually pumpkin from a can.Which is perfectly fine for this recipe. You don’t always have to cook with fresh pumpkin. It’s one 15 ounce can and it just goes into our glop. If you take the whisk, break up the pumpkin. So, I’m going to sprinkle in our dry mixture. And Olivia, could you start incorporating our flour into our goo? Just go around in circles.Buster. Could you add the remaining dry ingredients and then just continue stirring. When you get to this point where the flour has almost disappeared. Give maybe two or three more stirs and then stop. Don’t want to over stir. If you over stir your muffins they get a little tough.

Pour Mixture into Muffin Tins

We have a muffin tin here that’s lined with paper liners. What we want to do is scoop out our muffin batter so that each cup is about three quarters of the way full. And what we have here are one third measuring cups. So let’s see if we fill up a measuring cup and put it in our muffin tin. Let’s see if we get three quarters of the way full.

It’s hard to get each muffin exactly the same size. We’re ready for our last and finishing step.

Sprinkle Coarse Sugar on the Pumpkin Muffins

Going to use Coarse Sugar. It’s Turbanato sugar. We’re going to sprinkle a bit on each muffin top and that’ll give them a good sparkle.

Bake the Pumpkin Muffins

Our muffins are ready for baking and I’m going to put them in the oven. This is the part of the recipe that the grown up takes over because we don’t want kids near the stove.

Thanks for watching. To learn more visit us on the web at About.com.