Pumpkin Muffins
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| submitted by pzippy |
| from us |
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| you don't need to wait for autumn to celebrate the spirit of the harvest. |
| create your own holiday season any time of year with these golden muffins. |
| for a touch of texture, and to give more of an intriguing bitter edge to |
| the muffins, coarsely chop the orange rather than grating it. the easiest |
| way to do this is to shave off the outermost peel with a vegetable peeler |
| and then to chop the shavings into smaller pieces with a sharp knife. |
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| recipe notes: the range of sugar allows you to make these sweeter or not, |
| according to your taste. cooked sweet potato or winter squash can be |
| substituted for the pumpkin. canola oil can be substituted for some or all |
| of the butter. |
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| | nonstick cooking spray |
| 2 cup | unbleached all-purpose flour |
| 1/2 tsp | salt (rounded measure) |
| 1-1/2 tsp | baking powder |
| 1-1/2 tsp | cinnamon |
| 1 tsp | ground ginger |
| 1/4 tsp | allspice |
| 3 to 4 Tbsp | granulated sugar |
| 1 Tbsp | chopped orange zest |
| 1/3 cup | (packed) dark brown sugar |
| 1 cup | mashed pumpkin |
| 1 large | egg |
| 1/2 cup | milk |
| 1 Tbsp | vanilla extract |
| 4 Tbsp | (1/2 stick) unsalted butter, melted |
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| yield: 8 to 10 muffins |
| preparation time: 15 minutes, plus 20 to 25 minutes to bake |
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| preheat the oven to 400 f. lightly spray 8 standard (2 1/2-inch-diameter) |
| muffin cups with nonstick spray. combine the flour, salt, baking powder, |
| spices, granulated sugar and orange zest in a medium-sized bowl. crumble |
| in the brown sugar and mix with a fork or your fingers until thoroughly |
| blended. measure the pumpkin into a second medium-sized bowl. add the egg, |
| milk, and vanilla, and beat with a fork or a whisk until smooth. slowly |
| pour this mixture, along with the melted butter, into the dry ingredients. |
| using a spoon or a rubber spatula, stir from the bottom of the bowl until |
| the dry ingredients are all moistened. don't overmix; a few lumps are |
| okay. spoon the batter into the prepared muffin cups. for smaller |
| muffins, fill the cups about four-fifths full. for larger muffins, fill |
| them up to the top. if you have extra batter, spray one or two additional |
| muffin cups with non-stick spray and fill with the remaining batter. |
| bake in the middle of the oven for 20 to 25 minutes, or until lightly |
| browned on top and a toothpick inserted into the center comes out clean. |
| remove the pan from the oven, then remove the muffins from the pan and |
| place them on a rack to cool. wait at least 30 minutes before serving. |
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| international recipes online |
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| (ID: 9156) Mirror: rec.food.recipes: Sun, Jan 11, 2004 |