Tuesday, July 9, 2013

Pumpkin Pecan Spice Muffins

By Lisa VanWilliams
Pumpkin Pecan Spice Muffins - From Chef Lisa VanWilliams

Cooking spray
1 cup whole wheat flour (stone ground)
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons molasses
1/4 cup vegtable oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 pecans


Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

No comments:

Post a Comment