These pumpkin pie muffins are simple to make and delicious. A touch of orange zest adds a subtle brightness to the spicy fall flavors.
These pumpkin pie muffins are simple to make and delicious. A touch of orange zest adds a subtle brightness to the spicy fall flavors.
Preheat oven to 400°F
2 cups flour
3/4 cup dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 eggs
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
3 tablespoons molasses
1 teaspoon vanilla
1 teaspoon orange zest
3/4 cup chopped pecans or walnuts
Melt the butter in the microwave for about a minute and set aside. Combine dry ingredients together in a large bowl. Blend with whisk until thoroughly blended. In a separate bowl, lightly beat the eggs and then proceed to combine the remaining wet ingredients. Blend all wet ingredients thoroughly. Make a well in the center of the dry ingredients and pour the mixed wet ingredients in the center. Gently fold the wet ingredients into the dry ingredients until just blended. Add the chopped pecans or walnuts and mix briefly. Use a measuring cup or ice cream scoop to evenly distribute the batter into greased muffin pan.
Bake for approximately 20 - 25 minutes or until a toothpick inserted in muffin comes out clean. Let cool for 2 minutes before removing from muffin pan and transfer to cooling racks to completely cool.
Ingredients for making Pumpkin Pie Muffins.
Add 3/4 cup dark brown sugar to flour.
Add 1 1/2 teaspoons baking powder. Break any lumps with your fingers.
Add 1/4 teaspoon baking soda. Break up any lumps with hand.
Add 1/2 teaspoon salt.
Add 1 teaspoon cinnamon.
Add 1/2 teaspoon ground ginger.
Add 1/4 teaspoon ground cloves.
Add 1/8 teaspoon ground nutmeg.
Thoroughly mix dry ingredients until well blended.
Lightly beat 2 eggs.
Use a microplane grater to yield 1 teaspoon of orange zest.
Add 1 teaspoon of orange zest to beaten eggs.
Add 3/4 cup canned pumpkin to eggs and zest.
Pour 1/2 cup of cooled, melted butter into bowl.
Our 1/4 cup buttermilk into mixture.
Add 3 tablespoons molasses.
Add 1 teaspoon vanilla extract.
Thoroughly mix wet ingredients until smooth.
Make a well in center of dry ingredients and pour in wet ingredients.
Fold in wet ingredients until just blended.
Add 3/4 cup pecans or walnuts if desired.
Scoop batter into greased cupcake pans. Muffins won't rise too much.
Bake for 20 -25 minutes in 400°F oven.
Muffins are done with toothpick comes out clean. Let cool 2 minutes in pan before removing.
Transfer muffins to cooling rack to cool completely.
Pumpkin Pie Muffins.
Thanks,
Jeffery
Oakland, CA