The Sensitive Kitchen

Thursday, October 14, 2010

Pumpkin Muffins

I heard the weather is supposed to drop out of the high 90s this weekend (finally). Perhaps it's pumpkin time...

1 1/2 c white whole wheat flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp baking powder
6 Tbsp butter, at room temperature
1 c dark brown sugar
2 eggs
1 c pumpkin puree
1/3 c water or milk
1/2 tsp vanilla
1/2 cup mini chocolate chips (optional)

Combine dry ingredients; whisk thoroughly. Beat butter until creamy, about 30 seconds. Beat in sugar gradually until lightened in color and texture, 3 to 4 minutes. Beat eggs in 1 at a time. Add pumpkin; beat on low speed just until blended. Add flour mixture in 3 parts, alternating with milk/vanilla mixture in 2 parts, scraping sides of bowl as necessary. Stir in chocolate chips if using. Bake in muffin pans at 350 for 25 minutes or until muffins test done.

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