September 28, 2010

Pumpkin Muffins

I really like these muffins because they aren't too sweet, so they stay in the muffin category and don't cross over to the cupcake category. I love my silicone muffin pans because no paper is required and they pop right out of the pan once slightly cooled.

Try homemade pumpkin puree - it's super easy, just takes a little planning ahead.

Pumpkin Muffins
from Baking: From my Home to Yours by Dorie Greenspan

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar or coconut palm sugar
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts
about 1/2 cup unsalted raw sunflower seeds for topping

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, salt and spices.

Working with a stand mixer, preferable fitted with a paddle attachment, or with a hand mixer in a large bowl, 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, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until the disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
Bake for about 18-20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.

1 comment:

Suzanne said...

Wow that looks yummy.