Yield: 12 muffins
“Back to Baking”, pp. 310
At my work we had our first in-person lab meeting since the beginning of the pandemic, almost a year and a half ago. We are all fully vaccinated and were very much looking forward to seeing each other and discussing exciting science in person. To celebrate I offered to bring muffins to our morning meeting. I made the classic and delicious old school blueberry muffins since I know they are scrumptious, but I also wanted to try something new. I decided to make these pumpkin muffins since they did not seem to be too sweet and would make for a more subtle breakfast muffin.
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 ½ cups pure pumpkin purée
- ⅔ cup packed demerara or dark brown sugar
- ⅔ cup buttermilk
- 2 egg whites
- 3 tablespoons vegetable oil
These muffins were fun to make, smelled really good and were indeed very moist and tender. I see why those two words are in the title of the recipe, they belong there and there is no two better words to describe these muffins. They were perfectly bouncy and had a great texture. They were quite tasty, although I found the pumpkin flavour to be a bit subtle. I am not sure I would have been able to detect that it was pumpkin had I not known. The flavour of these muffins is a bit hard to explain, because they taste very good yet I did not find that they had a very distinctive flavour. I nonetheless think that the combination of the pumpkin purée with the allspice and nutmeg makes for a great moist and tasty muffin. As these and all the blueberry muffins were consumed rapidly, I would deem this recipe a great success! I would definitely make these again when in need of a light breakfast muffin.
- Preheat oven to 375°F. Lightly grease or line a muffin tin with large paper liners.
- Whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.
- In a separate bowl, whisk the pumpkin purée, sugar, buttermilk, egg whites and vegetable oil.
- Pour the liquids into the dry mixture and stir until just blended. Spoon the batter into the muffin cups and bake for 20-25 minutes, until a tester inserted into the centre of a muffin comes out clean. Do not refrigerate.