Tuesday, October 21, 2008

RECIPE: Pumpkin muffins

Posted By on Tue, Oct 21, 2008 at 3:51 PM

Photo courtesy of www.scrumptiousphotography.com
  • Photo courtesy of www.scrumptiousphotography.com

Dorie Greenspan is one of my favorite bakers. She's world famous with her excellent recipes that always turn out fab. She even has a cult following of bloggers online. "Tuesdays with Dorie" is an on-going blogging event in which baking bloggers around the world pick one of her recipes to bake up in their own kitchens and then blog about it. This week it was her pumpkin muffins. So here's another pumpkin recipe for all you fellow bakers out there!

Pumpkin Muffins

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 grated nutmeg

pinch of ground allspice

1 stick (8 tablespoons) unsalted butter, at room temp.

1/2 cup sugar

1/4 cup (packed) light brown sugar

2 large eggs

1/2 teaspoon vanilla extract

3/4 cup canned unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans

about 1/3 cup sunflower seeds, for topping.

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

Working with a stand mixer 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 they are incorporated, then beat in the vanilla.

Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in 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 25 minutes, or until a 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 to finish cooling on the rack.

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