vs.
Today was a big baking day. Three types of muffins. I love baking large batches of goods and freeze them for later use. Muffins and quick breads are prefect for freezing. I like to take the frozen muffins or bread and let them defrost in the fridge overnight. It’s great to have something to go to if I need something for a quick breakfast. I told you about a new cookbook I just picked up - Baking from Dorie Greenspan, well today’s recipes came from that book. I have to say all the recipes I have tried so far are fabulous!
Here’s Dorie’s recipe for Pumpkin Muffins - Yummy!
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 tsp. ginger
- 1/8 tsp. freshly grated nutmeg
- Pinch of ground allspice
- 1 stick (8 Tbs.) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup (packed) light brown sugar
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- 3/4 cup canned unsweetened pumpkin puree
- 1/4 cup buttermilk
- 1/2 cup moist, plump golden raisins
- 1/2 cup chopped pecans or walnuts
- About 1/3 cup raw sunflower seeds, for topping (optional)
Preheat oven to 400° F. Center a rack in the oven. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, salt and spices.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until the disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
Bake for about 25 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.