Spiced Pumpkin Muffins

Recipe Ingredients

		Nonstick vegetable oil spray - as needed
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	31g / 1.1oz	Whole-wheat flour
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	40g / 1.4oz	Golden brown sugar - (packed)
2 1/2 teaspoons	12ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/2 teaspoon	2.5ml	Salt
1/3 cup	36g / 1.3oz	Shelled pumpkin seeds (pepitas) - lightly toasted
1/3 cup	48g / 1.7oz	Coarsely-chopped walnuts - lightly toasted
1 1/4 cups	296ml	Canned pure pumpkin
1 cup	237ml	Whole milk
2 cups	396g / 13oz	Eggs (large)
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - melted
2 teaspoons	10ml	Grated peeled fresh ginger

Recipe Instructions

Preheat oven to 375 degrees. Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray.

Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in half of pumpkin seeds and half of walnuts.

Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not overmix).

Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack and cool. (Can be made 1 day ahead. Store muffins airtight at room temperature.)

This recipe yields 15 muffins.

Source:
Bon Appetit, November 2002

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