Something about October just makes me want pumpkin everything. So what better way to start the day than with a pumpkin muffin? I found this recipe on Epicurious, and played around with it to get it just right. If you have never used candied ginger before, try it! You won't be sorry!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoon 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 canned pure pumpkin
- 1/4 cup well-shaken buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Minced candied ginger to taste (I used about 1/3 cup)
- Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cup
Directions:
Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.
Add to dry ingredients and stir until just combined, then stir in ginger.
I recommend stirring with a spoon first, then an electric mixer, so that the dry ingredients don't fly everywhere.
Then stir in the ginger.
Divide batter among muffin cups.
Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
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