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I have a confession to make. As the temperature outside drops, I morph into a baking addict. There’s something about the cool autumn weather that instills in me a desire to create warm and comforting baked goods.  This seasonal drive has both its advantages and disadvantages. On the positive side, there is almost always a batch of muffins, quick bread, or “healthified” dessert gracing our cramped kitchen counter. On the negative side, there is quite often MORE THAN ONE batch of the previously listed baked goods. I find that I rarely polish off the results of one baking endeavor before starting in on another. I have a ridiculously long list of fall-inspired goodies to make, and for some reason I am compelled to break out the measuring cups and spoons well before that last muffin or cookie has been gobbled up.

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My most recent baking experiment was inspired by leftover pumpkin muffins.  A few days ago, I made a batch of Ellie Krieger’s Pumpkin Muffins, which I must say are pretty darn tasty. Although these tender and slightly spiced muffins are fully enjoyable in their unaltered state, I decided to morph one into something special. I’ve attempted muffin pudding in the past with positive results, so I set out to make pumpkin muffin pudding.

Soaking the crumbled muffin in the pumpkin “custard” overnight yielded a moist and fluffy baked pudding.  The plump raisins added both natural sweetness and chewiness to the pudding, and the slightly crisp top added a welcome textural contrast. I enjoyed the Pumpkin Muffin Pudding for breakfast, but it would also satisfy my sweet tooth as a comforting dessert.

Pumpkin Muffin Pudding

serves 1 for a hearty breakfast; 2 for a healthy dessert

Ingredients:

  • 1 pumpkin muffin, crumbled
  • 1/2 cup milk of choice (I used light vanilla soymilk)
  • 1/4 cup canned pumpkin puree
  • 1 Tbsp pure maple syrup
  • 1 egg white
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 2 Tbsp raisins

 

Directions:

  1. Place muffin crumbles into a small, ovenproof bowl.
  2. In another small bowl, whisk together the milk, pumpkin, maple syrup, egg white, spices, and vanilla extract. Stir in raisins.
  3. Pour the pumpkin “custard” over the muffin crumbles, making sure they are fully submerged and the raisins are well-dispersed. Cover bowl and let soak at least 30 minutes; preferably refrigerate overnight.
  4. Preheat oven to 350*F.
  5. Uncover bowl, and bake for 45 minutes, or until the pudding is browned on top and begins to pull away from the bowl.
  6. Let cool for 5 minutes, then spoon onto a plate.