Sunlight Cafe: Pumpkin Muffins

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* Exported from MasterCook Mac *

 

Pumpkin Muffins

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 10 Preparation Time :0:00

Categories : breads Sunlight Cafe

breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

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nonstick spray

2 cups unbleached all-purpose flour

1/2 teaspoon salt -- (rounded measure)

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon allspice

3 tablespoons granulated sugar -- (3 to 4)

1 tablespoon chopped orange zest

1/3 cup dark brown sugar -- (packed)

1 cup mashed pumpkin

1 large egg

1/2 cup milk

1 tablespoon vanilla extract

4 tablespoons unsalted butter -- melted (1/2 stick)

 

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.

 

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.

 

Makes 8 to 10 muffins

Preparation time: 15 minutes, plus 20 to 25 minutes to bake

 

Preheat the oven to 400 degrees 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

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 96 Calories; 6g Fat (55%

calories from fat); 1g Protein; 10g Carbohydrate; 36mg Cholesterol;

175mg Sodium

Food Exchanges: 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates

 

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