A couple of weeks ago I bought some pumpkins from a garden center. One of the pumpkins was a pie pumpkin, which is the kind of pumpkin that you can puree and eat. I didn't want to just eat the pumpkin by itself, so I asked Lara for a pumpkin recipe I could try. This is the recipe she gave me.
They were delicious! I couldn't get enough of them and thought they would make for a perfect Christmas morning breakfast! They're a little dense, but moist and delicious...especially fresh and hot out of the pan! My roommates and I couldn't stop eating them.
Recipe adapted from The Virtual Goody Plate
Posted by AnnaLisa
The ingredients:
10 T unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice (next time I will double both the nutmeg and allspice and add a teaspoon of cinnamon)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15 oz. can)
3/4 cup light brown sugar
2 large eggs
Sugar Coating:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
Directions:
Preheat oven to 350. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Makes about 15muffins.
Enjoy!
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They were delicious! I couldn't get enough of them and thought they would make for a perfect Christmas morning breakfast! They're a little dense, but moist and delicious...especially fresh and hot out of the pan! My roommates and I couldn't stop eating them.
Recipe adapted from The Virtual Goody Plate
Click here for printable recipe.
The ingredients:
10 T unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice (next time I will double both the nutmeg and allspice and add a teaspoon of cinnamon)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15 oz. can)
3/4 cup light brown sugar
2 large eggs
Sugar Coating:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
Directions:
Preheat oven to 350. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 18-22 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in airtight container up to 1 day.)
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