My entire family loves, loves, loves these muffins...but my son Harrison adores them!!! Talking true muffin love here :) You can use regular flour, all wheat flour or a combination of both. I prefer using half white flour with half white wheat flour. The key to these tasty treats is using FRESH ground nutmeg...the pre-ground stuff is just plain nasty! You can buy a nutmeg grater at Williams Sonoma, Sur la Table...TRUST ME...it is worth the trip to purchase one. A jar of whole nutmeg lasts forever and again is oh so worth the extra cost.
You can eat these as is, or spread with a bit of maple butter or turn em into cupcakes with a smear of vanilla cinnamon buttercream (already on the blog with my Monkey cupcakes.
Pumpkin Muffins
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup sugar
1 generous cup organic pumpkin puree
1/2 cup canola oil
2 eggs, beaten
1/4 cup water
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
Preheat oven to 350.
Sift together flour, salt baking powder and sugar in a medium bowl. In stand mixer combine remaining ingredients and mix on low until just blended. Add dry ingredients and blend on medium speed just until dry and wet are combined. Scrape down bowl with spatula.
Line 12 cup muffin pan with paper liners and fill each 3/4 full with batter. Bake 30 minutes. Remove from oven and let cool at least 5 minutes before serving.
To make cupcakes - let muffins cool completely and frost...enjoy!
Maple Butter
1 stick unsalted butter, softened
3 tbsp pure maple syrup
pinch kosher salt
1/2 tsp cinnamon
In a small bowl, mash softened butter with fork. Add syrup, salt and cinnamon. Whisk with fork to thorougly blend. Serve immediately or store in fridge until ready to use.
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