October 15, 2007
Pumpkin Power Muffins
Ingredients:
1 egg
1 cup flour
1 cup pumpkin puree
1/2 cup whole wheat flour
3/4 cup dark brown sugar
1/2 cup buttermilk
1/4 cup canola oil
1/4 cup flax seed meal
1/4 cup old fashioned rolled oats
1/4 cup pepitas (shelled, unsalted raw pumpkin seeds)
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
additional pepitas for sprinkling
Directions:
Preheat oven to 350. Grease and flour 1 12 well muffin tins In a medium bowl, whisk together flour, salt, baking powder, pepitas, flax seed meal, oats baking soda and nutmeg. In a large bowl, beat together oil, buttermilk and brown sugar. Add the egg and mix thoroughly. Stir in pumpkin. Add the flour mixture and mix thoroughly. Divide evenly amoung the 12 wells and top with additional pepitas. Bake 15-20 minutes. A toothpick inserted in the center muffin or bread should come out clean.
1 egg
1 cup flour
1 cup pumpkin puree
1/2 cup whole wheat flour
3/4 cup dark brown sugar
1/2 cup buttermilk
1/4 cup canola oil
1/4 cup flax seed meal
1/4 cup old fashioned rolled oats
1/4 cup pepitas (shelled, unsalted raw pumpkin seeds)
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
additional pepitas for sprinkling
Directions:
Preheat oven to 350. Grease and flour 1 12 well muffin tins In a medium bowl, whisk together flour, salt, baking powder, pepitas, flax seed meal, oats baking soda and nutmeg. In a large bowl, beat together oil, buttermilk and brown sugar. Add the egg and mix thoroughly. Stir in pumpkin. Add the flour mixture and mix thoroughly. Divide evenly amoung the 12 wells and top with additional pepitas. Bake 15-20 minutes. A toothpick inserted in the center muffin or bread should come out clean.
My thoughts:
Two muffin posts in a row? Normally I wouldn't make two batches of muffins back to back much less post the recipes, but after I made my oatmeal craisin muffins, Matt said that maybe next time I could make pumpkin muffins. Who knew he even liked pumpkin muffins? Anyway, despite the fact that I have zero time to be baking, I took half an hour and made these muffins while I washed some dishes. I'm not going to be able to cook at all over the next three days or so, so I thought they'd be good for breakfast over the next couple days. They are really moist and light despite being loaded up with goodies and I love the pepitas on top!
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16 Comments:
Hmm.. looks good! pumpkin are probably my favorite muffin to buy when I am at coffee shops, Did you use canned pumpkin?
Pumpkin Power Muffins sound great. But a couple of questions about the recipe:
1) The directions say to "beat together oil, sugar and brown sugar." Where is the white sugar in the ingredients? How much?
2) When are the pepitas added to the batter?
Thanks for the recipe!
I've made this recipe several times and it's quite delicious. It really would be nice though if the ingredients were actually listed in the order they're used. I made them today and because of the screwy order, I actually forgot to add the pumpkin! Still pretty tasty though. I'm allergic to dairy so I swap the buttermilk for a 1/2 cup of soymilk with 1/2 teaspoon added to it.
Have you ever tried using only whole wheat flour by chance? No white flour? I'd like to try with some sort of substitution for the white flour since I don't really eat white stuff. Looks yummy though!
Hi Rachel, in Australia we use pumpkin in a more savoury way (ie soup, and scones). I had never had pumpkin pie until my Mom made Thanksgiving for a couple of (very homesick) American exchange students when I was in high school.
Do they call scones tea biscuits in the States? I get a bit confused about the difference, if any. You could try making pumpkin scones while you're on a pumpkin roll. They are wonderful. Soup is great too (the pumpkins we use for cooking there are greyish green on the outside (I tried using the flesh from one I carved out for Halloween here but it was tasteless). I am not up on the different types but I'm sure you are!. We even throw large chunks of this pumpkin into the oven with our roast beef or turkey. I love your recipes. It's a great blog.
You say 1 can of pumpkin...but there are different sizes of can. Do you mean the small one or the huge? I'm assuming small, but just want to be sure.
I really don't like whole wheat flour, so I generally don't use much, but you could probably sub it for all the flour if you wanted to.
I love muffins! These sound delish!
Pumpkin muffins are all over the Web this week! I agree, the pumpkin seeds on top are a super-cute touch!
I like the addtion of the flaxseed, I try to throw it into almost everything I bake.
They look really good.
That's a good idea, but I don't think it's very realistic, unless you're on a cooking show. I don't know anyone who measures out the ingredients beforehand. That just means more dishes to wash! :)
Anon-I am glad you enjoyed the muffins. I suggest measuring out your ingredients before you start cooking so you don't leave anything out!
These look so deliciously rich, they probably would need no topping. Okay, maybe warm with a bit of butter. Why is it that pumpkin is so perfect in the month of October?
yum, hearty pumpkin muffins sounds lovely!
I know a lot of people measure things out. I just measure the dry ingredients into the same bowl--no extra mess at all.
From my FAQ section: I have received one or two emails or comments over the years from people who claim that this method is difficult for them to follow. I do not think that ingredient order matters as virtually no recipe gives amounts in the directions. Every cook has to look at the ingredient list to find out what they need and in what amounts, so the order issue is rather trivial.
In addition, many ingredients in my recipes call for some work even before you begin cooking-chopping vegetables, softening butter etc. I suggest that you read all recipes carefully and measure out all of your ingredients before cooking so they are ready for use when you go to cook.
Actually, the recipe calls for one CUP of pumpkin, I think you misread it.
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