Recipes > Spiced Pumpkin Muffins
Details
- Serves: Makes 12 muffins
- Active Time: 20 mins
- Total Time: 1 hr
- Views: 3,237
- Success Rating: 90% (?)
Steps
Step 1: Making the Pumpkin Purée
- 1-15 oz can unsweetened canned pumpkin purée or equivalent fresh pumpkin puree
- 1/4 cup coconut sugar or organic cane sugar
- 3 tbsp whole cane sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fine sea salt
- 1/8 tsp ground cloves
Method
To make the purée, combine together the pumpkin purée, coconut sugar, cane sugar, cinnamon, ginger, clove and salt in a medium-sized skillet. Place over medium-low heat and cook, stirring frequently with a heatproof spatula, for about 5 minutes, or until the mixture comes to a low boil. Reduce the heat to low and cook at a gentle simmer for 3 to 4 minutes, or until the purée is dark and shiny and has slightly thickened and the sugar has dissolved.
Once done, remove from the heat and spoon into a shallow dish. Set aside to cool before using. May be stored, covered and refrigerated, for up to 2 days or frozen for up to 1 month.
Step 2: Clabbering the Milk
- 2/3 cup almond milk or soy milk
- 2 tsp apple cider vinegar
Method
Combine the non-dairy milk with the vinegar in a small mixing bowl. Set aside for 5 to 6 minutes to clabber while you mix the dry ingredients.
Step 3: Preparing the Batter & Baking the Muffins
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1 cup plus 1 tbsp cooled Spiced Pumpkin Purée
- 1/4 cup mild tasting extra virgin olive oil, or any neutral vegetable oil
- 1/4 cup pure maple syrup, Grade A dark or dark amber
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- finely grated zest of a large organic orange
- heaping 1/3 cup each dried cherries and toasted and cooled, roughly chopped pecans
Method
To start, position a rack in the upper third of the oven and preheat the oven to 400˚ F. (200°C). Oil all of the cups and top of a standard muffin tin. Set aside.
Whisk, measure and sift together the dry ingredients.
Next, add the cooled spiced pumpkin, oil, maple syrup and vanilla, along with the 2 tsp of vinegar, to the clabbered milk and whisk until well blended.
Pour the wet mixture into the dry mixture and mix, stirring with a spatula only until the batter is just smooth and no traces of flour remain. Gently fold the orange zest into the batter, along with the cherries and pecans.
Divide the batter evenly, filling each cup 3/4’s full — a 1/4 cup ice cream scoop works well.
Transfer the muffins to the preheated oven and bake for 13 to 15 minutes, or until the muffins are lightly browned and a tester inserted into the center of a few muffins comes out clean, or holds just a few moist crumbs.
Once done, remove from the oven and set the pan on a wire rack to cool for 5 minutes. Carefully run a thin knife between the muffins and the inside of the cups. Gently lift each muffin onto the rack to cool completely. If you like, brush the top of the muffins with maple syrup for shine.
Store the muffins at room temperature in an airtight container, for a day or two, or freeze for up to 1 month. If frozen, uncover and defrost before serving.
Chef's Notes
- by Fran Costigan
- •
- August 29, 2016
Notes:
- Cooking the sweetener and spices into the pumpkin purée makes the best tasting pumpkin baked goods.
- You’ll have more purée than is needed for the recipe, but you can stir the leftovers into oatmeal, smoothies and/or rice pudding.
- Canned organic pumpkin is more reliable than fresh baked pumpkin.
- Clabbering milk – souring is a wonderful buttermilk substitute. Keep in mind only soy and almond milk clabber.
Variations:
- Brush baked muffins with maple tossed pumpkin seeds for a unique finish.
- Try using dried cranberries instead of cherries.
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