February 22, 2012
Pumpkin Muffins with Crunchy Sugared Walnuts*
*Perfect for high tea with your 20-month old
- 1 cup pumpkin (canned or fresh pureed)
- 2 large eggs
- 1/2 cup packed brown sugar
- 3 Tbsp canola oil
- 1 Tbsp molasses
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (1/4 tsp cloves, 1/4 tsp ginger, 1 tsp cinnamon)
- 1/2 cup milk (your preferred milk, I used reduced fat)
- 1 1/2 cups whole grain pastry flour (can substitute whole wheat flour for all or half, if desired)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup whole walnuts, chopped
- 1 tsp cinnamon
- 1 Tbsp turbinado (raw) sugar
- Preheat oven to 400.
- In a large bowl whisk the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.
- In a small bowl, whisk the flour, baking powder, and baking soda. Add all at once to the wet ingredients and mix until just combined.
- Scoop batter evenly into the cups of a greased or paper-lined 12-cup muffin tin (I use unbleached parchment paper muffin liners). Sprinkle each cup evenly with walnuts, then cinnamon, then sugar. Bake 10 minutes, rotate 180 degrees, then continue to bake another 8-10 minutes or until the center springs back when lightly touched. Let cool 5 minutes in pan, then remove to wire rack to cool completely.
Adapted from the King Arthur Flour Pumpkin Leaf Muffins recipe