Thursday, October 15, 2009


Adapted from a Gourmet 1997 recipe.

1 cup all purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1/8 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon baking soda
1 stick butter, melted
¾ cup pumpkin puree
¼ cup buttermilk (or plain yogurt, or milk, and cut the baking soda out)
2 large eggs
3 tablespoons molasses
1 teaspoon vanilla
¾ cup brown sugar
¾ cup walnut or pecan pieces

Preheat oven to 400 degrees and grease 12 muffin cups.

Whisk together first nine ingredients in a large bowl. In a smaller bowl whisk together everything else but the nuts. Pour wet over dry and stir just until combined (mixture will be on the doughy, sticky side). Divide amongst the muffin cups and sprinkle nuts on top. Bake for about 20 minutes, until a tester comes out clean. Serve warm.

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