Pumpkin continues to dominate with this week's edition of Market Mondays. I came across a recipe in Whole Living for a lighter version of one of my favorite treats, pumpkin muffins, and decided to give it a go using fresh sugar pumpkin from the Union Square Greenmarket. I mostly stuck to the original recipe, save for all the extra sugar (which defeats the idea of a lighter muffin), salt (I felt the recipe needed some salt), and a scoop or two extra pumpkin I ended up adding in (I can never have enough pumpkin flavor). I also opted for 24 smaller muffins as opposed to 12 jumbo. The results- delicious muffins that make a perfect breakfast, afternoon snack, or after-dinner treat. Whole Living's recipe for pumpkin muffins is below.
Pumpkin Muffins (yield, 12 jumbo muffins)
Ingredients:
3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
(I added 1 tsp salt here)
2 cups pumpkin puree (I used fresh, roasted sugar pumpkin)
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling (I added an extra 1/4 cup granulated sugar)
1 1/2 cups coarsely chopped walnuts
Preparation:
1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity- I used a regular sized muffin tin with 12 standard muffin cups) with oil; set aside.
2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, salt, and baking soda; set aside.
3. In a large bowl, whisk oil, pumpkin puree (again, I used fresh pumpkin), yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
2 cups pumpkin puree (I used fresh, roasted sugar pumpkin)
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling (I added an extra 1/4 cup granulated sugar)
1 1/2 cups coarsely chopped walnuts
Preparation:
1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity- I used a regular sized muffin tin with 12 standard muffin cups) with oil; set aside.
2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, salt, and baking soda; set aside.
3. In a large bowl, whisk oil, pumpkin puree (again, I used fresh pumpkin), yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
Hen's eggs at the Union Square Greenmarket
I picked up flour from Cayuga Pure Organics
A crate of plump sugar pumpkins
I went home with a quart of tangy plain yogurt from Hawthorne Valley Farm
The muffins came out dense, almost like a slice of pumpkin bread
I picked up flour from Cayuga Pure Organics
A crate of plump sugar pumpkins
I went home with a quart of tangy plain yogurt from Hawthorne Valley Farm
The muffins came out dense, almost like a slice of pumpkin bread
love pumpkin
ReplyDelete