Thursday, September 17, 2009

Pumpkin Muffins

I know it's been quite awhile since I've posted a recipe...

This week I felt like making something with autumn pumpkin muffins it is!

I was really happy how they turned out. They were light and fluffy with not overly-strong pumpkin flavor. The raisins and sunflower seeds added a great texture. The only thing I didn't do was add pecans (didn't have any in my pantry). This would be a great muffin to have with a cup of coffee.

Pumpkin Muffins
Baking: From My Home to Yours by Dorie Greenspan

2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
pinch of ground allspice
1 stick (8 T) butter, at room temperature
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1/2 tsp vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup raisins
1/2 cup chopped pecans or walnuts
About 1/3 cup unsalted raw sunflower seeds, for topping

Preheat oven to 400 degrees.
Butter or spray 12 molds in a regular-size muffin pan or fit the pan with muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices.
Working with a stand mixer, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, then beat in the vanilla. Lower the mixer speed and add the pumpkin and buttermilk.
Fold in the dry ingredients only until they are incorporated. Stir in raisins and nuts.
Divide the batter evenly among the muffin cups and sprinkle with a few sunflower seeds over the top of each muffin.
Bake for 25 minutes. Cool the muffins for 5 minutes, then remove them from the pan.

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