Martha stewart pumpkin muffin recipe Cooking method
Martha stewart pumpkin muffin recipe Ingredients
• Cooking spray
• 1 cup all-purpose flour
• 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 unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking
spray.
In a medium bowl, whisk together the all-purpose and 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 with the
pumpkin seeds. 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
Your Martha stewart pumpkin muffin recipe is ready now
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