I adore pumpkin from pumpkin soups to pumpkin muffins. If you follow this recipe exact it will not fail!!!
This is my version of traditional pumpkin pie muffins.
(Makes 12 muffins)
2 cups flour
3/4 cups packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
3/4 cup pumpkin sweet (heat up the pumpkin with water and sugar to taste until it becomes like a puree)
1/2 cup butter, melted and cooled
1/4 cup buttermilk (in case you can´t find it, you can substitute it in 2 ways: in a cup with 240ml of milk add 1 spoon of lemon juice or vinegar and let it rest for 10 minutes. Or for 1 cup of buttermilk use 3/4 of yogurt with 1/4 of milk and mix it well.)
2 eggs, lightly beaten
3 tbsp honey or maple syrup
1 tsp vanilla extract
3/4 cup coarsely chopped pecans or walnuts (optional)
Preheat oven to 200 degrees Celsius or 395 degrees Fahrenheit.
Grease muffin baking tray, or line it with muffin liners.
In a large bowl, stir together the first 9 ingredients (flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg).
In another bowl, stir together the butter, buttermilk, eggs, honey and vanilla until blended.
Make a well in the centre of the dry ingredients; add the wet mixture and stir just to combine.
Stir in the nuts.
Spoon a little bit of the batter in the muffin cup, add a spoon of pumpkin sweet, then add another spoon of the batter.
Bake for 20 to 25 minutes or until the batter is fully cooked and the tester comes out clean.
Let it cool on a wire rack.
Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
* There is no need to use blenders or anything. This is a wonderful recipe to use a simple spoon and a bowl.
What do you think of this version of pumpkin pie muffins?
Would you make it?
Leave me a comment letting me know.