I caved to the pumpkin trend and made pumpkin muffins with fresh pumpkin from the garden! Heres the recipe: (I use all organics) 1 c organic all-purpose flour 1 c organic whole-grain pastry flour 1 tsp baking soda (organic) 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/8 tsp ground nutmeg 3/4 c packed dark brown sugar 3 TBS unsulphered molasses 1/4 cup melted butter 2 large eggs 1 cup fresh, cooked, mashed pumpkin 1 tsp vanilla extract 3/4 c organic buttermilk (I didnt have this, so I used 1/2 & 1/2 with added 1 tsp white vinegar) Preheat oven to 400 degrees F. Whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In another bowl, whisk the sugar, molasses, butter and 1 egg until combined, then add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into cupcake pan lined with papers. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. If you want extra decadence, schmear mascarpone cheese when serving.
Posted on: Tue, 16 Sep 2014 16:24:20 +0000
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