Spacer Spiced Pumpkin Muffins
  | Asymmetry | Cooking | Spiced Pumpkin Muffins |



nonstick spray
1 c all-purpose flour
1/2 whole-wheat flour
1/3 c sugar
1/4 brown sugar, packed
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/3 c pumpkin seeds, lightly toasted (if you can't find these, don't worry... I couldn't)
1/3 c coarsely chopped walnuts, lightly toasted (if you forget to toast them, don't worry... I did)
1 1/4 c canned pure pumpkin
1 c whole milk
2 large eggs
6 Tbsp unsalted butter, melted
2 tsp fresh ginger, peeled and grated


  1. Preheat oven to 375F. Spray 15 standard muffin cups with nonstick spray (yes, even if they're nonstick pans).
  2. Whisk flour through salt in a large bowl to blend, and stir in half the pumpkin seeds and half the walnuts.
  3. Whisk remaining ingredients in a medium bowl to blend.
  4. Add wet ingredients to dry ingredients, and stir until just incorporated.
  5. Spoon 1/4 c batter into each muffin cup. Sprinkle with remaining seeds and nuts.
  6. Bake until muffins are golden and tester comes out clean, about 25 minutes.
  7. Turn muffins out onto a rack and cool.

Bon Appetit, November 2002, p 120.

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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson