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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A lovely hearty pumpkin muffin recipe. Great for breakfast or snacks. The Double is the pumpkin puree and pumpkin seeds. This is my recipe. Ingredients:
muffins |
1 2/3 cup unbleached all-purpose flour |
1 tbsp. baking powder |
3 tsp. cinnamon |
1/4 tsp. salt |
2 eggs |
1 cup pumpkin puree |
3/4 cup lowfat milk |
1/2 cup packed brown sugar |
1 cup raisins |
1/4 cup pumpkin seeds, coursely chopped (the green kind) |
1/4 cup vegitable oil (or melted butter) |
nutty struesel topping |
3 tbsp cold butter, cut into pieces |
3 tbsp pumpkin seeds, chopped (the green kind) |
2 tbsp brown sugar, packed |
1/4 tsp. cinnamon |
3 tbsp. oats |
Directions:
1. NUTTY STRUESEL TOPPING:
2. Combine all struesel ingredients in mixing bowl. Using a pastry cutter, or two knives, cut until ingredients form a pea size crumbley consistency. Put in frig to keep cold till ready to use.
3. MUFFINS:
4. Preheat oven to 375 degree F.
5. Combine flour, baking powder, cinnamon, salt (dry ingredients) in medium mixing bowl.
6. In a large mixing bowl combine eggs, pumpkin, brown sugar, raisins, pumpkin seeds (optional), and oil (or butter). Mix well, till frothy.
7. Fold Dry Ingredients into Wet Ingredients. Gently fold until just mixed. Should be lumpy. Over mixing will create a tougher muffin because you activate the gluten in the flour.
8. Prepare a 12 cup muffin tin; grease or line with paper cups.
9. Scoop mixture into cups. Top each with a spoonful of Streusel Topping.
10. Bake for 20-25 minutes. Toothpick inserted in center should come out clean. If still wet, back another minute or two and retest.
11. Remove muffins and cool on wire rack.
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