Everyone has heard of having “the hair of the dog” for breakfast, but how about having it in a form that you can eat from your hand without earning looks of disdain from your office mates?
With Fall finally descending on the Front Range, nothing screams comfort food more than pumpkin and muffins. Using a local Colorado favorite like Left Hand Brewery’s Oktoberfest Marzen Lager, you can combine the two to jump start your day.
These Oktoberfest Pumpkin Spice Muffins are chock full of pumpkin pie spices accented with the sweet flavor of your favorite seasonal lager. Add a sprinkle of wheat germ to cap them with a hearty, rustic appearance.
- 1 12-ounce bottle of Left Hand Oktoberfest Marzen Lager
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose, unbleached flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup apple juice
- ¼ cup vegetable oil
- 1 egg
- ¼ teaspoon vanilla extract
- 1 15-ounce can of pumpkin
- ½ cup raisins
- ½ cup chopped walnuts
- wheat germ
Preheat the oven to 400 degrees.
Line the muffin tins with papered baking cups or lightly spray tins with a butter-flavored cooking oil.
Measure the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, sea salt, cinnamon, ginger, allspice, nutmeg, and cloves in large mixing bowl and stir briefly to mix.
Measure the vegetable oil, egg, and beer into a medium bowl and whisk to combine. Add the pumpkin and whisk until smooth. Then add the raisins and chopped walnuts and stir to combine.
Make a well in the center of the dry ingredients in the large bowl. Pour in the wet ingredients from the smaller bowl.
Stir gently until lightly mixed. (Do not over stir.)
Spoon the batter into the muffin tins. Fill each cup fully. Sprinkle wheat germ on top of each muffin.
Bake for twenty minutes.
Remove the tins from the oven. Check for doneness by inserting a toothpick into the top of a couple muffins. If the batter sticks to the withdrawn toothpick, bake a minute or two longer until muffins do not stick when tested.
When done, allow the muffins to cool in the tins for at least 30 minutes.
This recipe can be made friendly for children or teetotalers by simply substituting the beer with 12 more ounces of apple juice. Yields about 16 muffins.
They also make a great portable snack when running from zombies.