Sunday, October 31, 2010

Pumpkin Muffin Recipe

Pumpkin Muffins:
-Cut 1 pie pumpkin in half and scoop out the seeds. 
-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender. Allow to cool. 
-Scoop out flesh and then stir well to blend. 
-Preheat oven to 400°F with rack in middle. 
-Butter or oil muffin pan if not nonstick. 
-Meanwhile, whisk together 1¼  cup whole wheat flour, 1 cup oats, 2 tsp baking powder, ¼ tsp baking soda, 1 heaping tsp ground cinnamon, 1 tsp ground ginger, ¼  tsp ground allspice, ¼  tsp ground cloves and ½ tsp salt in a large bowl. 
-In a separate bowl, whisk together 1 stick melted butter, ¾ c. brown sugar, 1½-2 cups pumpkin puree, ¼ cup Greek yogurt, 2 large eggs and 1 tsp vanilla. 
-Add to dry ingredients and stir until just combined, then stir in ½ cup cranberries and 2 TBS pumpkin seeds or walnuts. 
-Divide batter among muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. 
-Cool slightly on a rack.

1 comment:

  1. This sounded so good! I was looking for a pumpkin muffin recipe. I think I will give this a try. Unfortunately I will need to use canned pumpkin as i can't seem to find any cooking pumpkins to roast. Thanks Rachel!