[Recipe] Pumpkin Muffins: Veggies for Breakfast

Your house will smell absolutely divine while a batch of these are baking in the oven. They are a perfect accompaniment to your morning coffee, full of fruit and nut goodness to get the day started off right.

Pumpkin Muffins

2 Cups All-Purpose Flour (I used nutri flour)
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Nutmeg
1/2 Cup butter, at room temperature
1/2 Cup Sugar
1/4 Cup Light Brown Sugar (packed)
2 Lg Eggs
1/2 tsp Vanilla
3/4 Cup Canned Pure Pumpkin
1/4 Cup Buttermilk
1/2 Cup Golden Raisins (I used currants)
1/2 Cup Walnuts, chopped

Center a rack in the oven and preheat the oven to 400F. Butter or spray a 12 cup muffin pan. Place the muffin pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, salt, and spices.

Working with a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the butter at medium speed until soft. Add both sugars and continue to beat until light and smooth. One by one, add the eggs, beating well after each addition, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of the muffins, if desired.

Bake for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.

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