Pumpkin Muffins

Just when I’d begun to think that summer might be making an early appearance this year, I awoke to a dreary, damp rainy day. Not much fun to be outside in, but definitely conducive to baking the kind of treats that complement a mid-afternoon coffee break. (Though I’ve got a pitcher of iced coffee in the fridge, I think today calls for a steaming mug of caffeine.) I’ve been on an organizing my cupboards kick thanks to my discovery of OXO’s Pop and Top containers, and this morning I came across a can of pumpkin that I had left over from the holidays. My friend Stephanie had sent me a recipe for fig and pumpkin scones over the weekend, which I contemplated making, but I didn’t have all of the ingredients, and scones can be a bit labor intensive. I needed a baked good that I could make quickly before my 2pm meeting. Hmmm…muffins?  I logged onto Epicurious, typed in pumpkin muffins and this recipe came up. I didn’t have buttermilk, so per another reader’s suggestion, I substituted vanilla yogurt. Other tweaks: I used one cup of white whole wheat flour in place of one of the cups of all-purpose flour, and I omitted the pepitas because I didn’t have any. The golden raisins give the muffins a subtle burst of sweetness, so if you have them, add them in.

I filled the muffin cups to the brim, so I got 10 muffins from one batch. They’re moist and the pumpkin flavor is tasty without being overpowering. Yum!

Pumpkin Muffins

1/3 cup golden raisins

2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 stick unsalted butter, melted and cooled

3/4 cup packed light brown sugar

3/4 cup canned pure pumpkin

1/4 cup well-shaken buttermilk

2 large eggs

1 teaspoon pure vanilla extract

3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick. Soak raisins in hot water 5 minutes, then drain. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Advertisements

3 Comments

  1. May 23, 2010 at 11:54 am

    […] 23, 2010 at 11:54 am (Cooking) I had leftover pumpkin from the muffins I made earlier this week, and since I had more time to bake this morning, I decided to make pumpkin […]

  2. June 2, 2010 at 4:07 pm

    […] that came up used sour ones) and yogurt was used for the crumbly topping. I was pleased with how my pumpkins muffins turned out with yogurt added to the mix, so I will be using this healthy switch whenever possible […]

  3. November 26, 2010 at 6:36 pm

    […] up called for sour ones) and yogurt was used for the crumbly topping. I was pleased with how my pumpkins muffins turned out with yogurt added to the mix, so I will be using this healthy switch whenever possible […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: