Saturday, October 25, 2008

Pumpkin Muffins


1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoon molasses
1/4 cup olive oil
2 large eggs
1 cup pumpkin puree (or 1 cup canned pumpkin)
1 teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup chopped pumpkin seeds (optional)


1. Preheat oven to 400 degrees. Put paper cupcake liners in muffin tin or spray with cooking oil.

2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.

4. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

5. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles.

6. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Cool completely on the rack before eating.

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