Tuesday, October 19, 2010

Pumpkin Muffins

I adapted this recipe from a mix of different sources.  Some pecans or walnuts would be great in the batter, but I didn't add any because somebody else in the house doesn't like them.  Don't leave out the curry powder--you won't taste it specifically in the muffins, but it definitely rounds out the flavor in a wonderful way.

Makes 12 muffins
Total Time: about 35 minutes

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tsp curry powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup lightly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/4 cup unsalted raw sunflower seeds, for topping

Center a rack in the oven and pre-heat the oven to 400 degrees.  Line a muffin or cupcake pan with 12 liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.  In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft.  Add both the sugars to the butter and continue to beat until light and smooth.  One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla.  With the mixer on low speed, mix in the pumpkin and buttermilk.  Add the dry ingredients slowly, mixing only until incorporated.

Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.  Bake for about 20-25 minutes, or until a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan.  Transfer each muffin to the rack to finish cooling.

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