"There is a harmony in autumn, and a luster in its sky, which through the summer is not heard or seen, as if it could not be, as if it had not been!
~ Percy Bysshe Shelley
~ Glowing gift of light before sunset
SPICED PUMPKIN MUFFINS
~ The addition of whole wheat flour gives these golden muffins a high fiber content and full, earthy harmonious flavor. Autumn favorite from Bon Appetit (Nov 2002)
1 cup all purpose flour
1/2 cup whole wheat flour
13 cup sugar
1/4 cup (packed) golden brown sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
1/3 cup shelled lightly toasted pumpkin seeds (pepitas)
1/3 cup lightly toasted, coarsely chopped walnuts
1 1/4 cups canned pure pumpkin
1 cup whole milk
2 large organic eggs
6 Tbsp. melted unsalted butter
2 tsp. grated peeled fresh ginger
- Preheat oven to 375-degrees.
- Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray.
- Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in half of pumpkin seeds and half of walnuts. Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not overmix).
- Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack and cool. Enjoy warm or store airtight at room temperature. (15 muffins)