Sunday, October 25, 2009

Pumpkin Muffins



Don't you love when your friends are good at something that you reap the benefits from?

My friend Heather recently completed her Yoga teachers training at Eyes of the World Yoga in Providence and has been, very graciously, teaching an hour long class each week out of her apartment. And, get this, the class is free! Heather's class is such a treat, I wanted to bake something up as a big THANK YOU.

I love this recipe because not only does it perfectly embody October in New England but the muffin badder holds little plump raisin and crunchy pumpkin seed surprises. I found it in Gourmet Magazine (November 2008), and with the magazine's door closing (tear...) I'd like to honor the Gourmet cooking institution as much as possible in the coming weeks.



Pumpkin Muffins:

Makes 12

1/3
cup golden raisins
2
cups all-purpose flour
2
teaspoons baking powder
1/4
teaspoon baking soda
1
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/8
teaspoon ground allspice
1/8
teaspoon ground cloves
1/2
teaspoon salt
1
stick unsalted butter, melted and cooled
3/4
cup packed light brown sugar
3/4
cup pure pumpkin*

*toss cubed pumpkin with oil and salt and roast at 400 degrees for 40-ish minutes. Then puree in food processor or buy a high quality all pumpkin product
1/4
cup well-shaken buttermilk
2
large eggs
1
teaspoon pure vanilla extract
3
tablespoons pumpkin seeds, divided

*scoop seeds out of pumpkin, rinse, pat dry, and toast on baking sheet until golden 



1. Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
2. Soak raisins in hot water 5 minutes, then drain.
3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.
5. Add to dry ingredients and stir until just combined, then stir in raisins and 2 Tbsp pumpkin seeds.
6. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

2 comments:

  1. Love the recipe but I am trying to stay away from all purpose flour. What would be a good subsitute to make it more gluten free? Thank you!

    ReplyDelete

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