Sunday, November 10, 2013

Pumpkin Walnut Muffins

Pumpkin Walnut Muffins

Makes 12 Muffins


1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tbsp unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates
3/4 cup finely chopped walnuts


Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Dick and Hayden Cabell
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Phone: 434-823-7086

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