Pumpkin/Pecan muffins

Updated: Sep 14, 2020

1 stick (1/2 c) unsalted butter

1 c gold and white flour

3/4 c packed roasted squash

1 c whole-wheat flour

1/4c yogurt/milk blend

1.5 t baking powder

2 large eggs

1 t ground cinnamon

3T unsulfured molasses

1/2 t ground ginger

1 t vanilla

1/4 t ground cloves

3/4 c packed brown sugar*

1/8 t freshly grated nutmeg

¾ c apricots, cherries or craisins

1/2 t salt

½ c chopped pecans or walnuts

1/4 t baking soda

Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.

Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add squash mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle pecans evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack.

Recipe Courtesy Joel Rosen

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