It's pumpkin season! I currently own two jars of pumpkin butter and some pumpkin cereal from Trader Joe's. I went to a party on Sunday where I ate pumpkin sandwich cookies. I'm a sucker for seasonal products at the grocery store.
It's always good to have a few muffins stuck in your freezer. They make a quick, last minute breakfast. I have a few muffin recipes on my blog.
Some muffins I have blogged about are peach cornmeal muffins, carrot banana muffins, peanut butter and jelly muffins, cranberry and chocolate oatmeal muffins, chocolate banana muffins with peanut butter chips, and chocolate blueberry muffins. Some of these recipes I don't even remember making.
This pumpkin muffin recipe came from Food Network. It seems to be a little healthier than your usual pumpkin muffin recipe. It calls for whole grain pastry flour. I used almond flour because I already had some on hand. I also made it less healthy by adding chocolate chips and pecans. I accidentally bought pumpkin pie puree instead of regular pumpkin puree.
The ingredients I used are 1 cup all-purpose flour, almond flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 3/4 cup packed dark brown sugar, 3 tablespoons unsoldered molasses, 1/4 cup vegetable oil, 2 large eggs, 1 cup canned pumpkin pie puree, 1 teaspoon vanilla extract 3/4 cup buttermilk, 1 cup chocolate chips, and 1/2 cup pecans.
In a bowl, I whisked together the almond flour, all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In another bowl, I whisked the sugar, molasses, oil, and one egg together.
I whisked in the remaining egg, pumpkin pie puree, and vanilla.
I stirred in half of the flour mixture and the mixed in half of the buttermilk.
I then mixed in the remaining flour mixture and then the remaining buttermilk.
I stirred in the chocolate chips and the pecans.
I filled a the paper muffin liners three fourths full of batter.
I baked the muffins for 25 minutes at 400 degrees. I let them cool for about 15 minutes before digging in.
These were delicious muffins. They had warm spices. The were dense and moist.
The spices and pumpkin flavor were a perfect way to welcome in fall.
The chocolate chips and pecans added texture and flavor. They were scrumptious and toothsome.
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