Wednesday, February 3, 2010

Pumpkin Muffins

These muffins were made to use up half a can of pumpkin puree. This recipe makes dense spicy muffins studded with raisins and pecans. They are great for a quick snack or breakfast. This recipe also works really well with shaped mini bundt pans.
Case in point, these adorable pumpkin shaped moulds. These are just sweet enough to satisfy a craving for baked goods while being wholesome enough for everyday. You could even slick them with a brown butter glaze or frosting but I don't because that would veer too far into cupcake territory, and sometimes you just don't need any adornment.

Pumpkin Nut Muffins

This recipe works well in shaped muffin pans, such as the pumpkin mini-bundt pan.

• 1/2 cup butter, softened
• 1-1/4 cups all-purpose flour
• ¾ cup light brown sugar
• 1 cup canned pumpkin or cooked pumpkin puree
• 1 egg
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ¾ cup milk
• ¾ cup whole wheat flour
• 2/3 cup pecans, roughly chopped
• 1 cup raisins

1. Preheat oven to 375 degrees F
2. Lightly grease a 12 cup muffin pan or line with muffin paper cups.
3. Beat the butter until fluffy.
4. Add the flour, sugar, pumpkin, egg, cinnamon, vanilla, baking powder, baking soda, nutmeg, and milk. Beat until well combined.
5. Add the whole wheat flour, pecans, and raisins and fold until just combined.
6. Fill the prepared pan until each muffin cup is about two-thirds full. Bake in 375 degree F oven, 25-30 minutes until risen and golden. Remove from oven and let cool on wire rack.

Makes about 12-16 muffins.

Time: about 1 hour

From: Good Kitchen Magic by Carol Tennant

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