When gathering recipes for the recent Advent Calendar, I discovered this one. I ran out of room in the calendar to use it, but i just thought it was still worth sharing, especially if you have that extra can of pumpkin lurking in your pantry.
Ginger Pecan Pumpkin Muffins (Makes 12 muffins)
2 cups unbleached
all-purpose flour (make it gluten free with 1 cup rice flour and 1 cup oat
flour)
1 cup
light brown sugar
1 teaspoon
baking powder
1 teaspoon
ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground
cloves
1/4 teaspoon ground
nutmeg
1/4 teaspoon ground
cardamom
1 cup
pumpkin puree (be sure to get the unspiced, unsweetened plain puree)
2 eggs,
lightly beaten
1/4 cup olive oil
1/4 cup nonfat Greek
yogurt
2/3 cup chopped pecans
1/3
cup chopped crystallized ginger
Preheat oven to 350
degrees. In a mixing bowl,
combine the flour, brown sugar, baking powder and soda, sea salt and spices.
Set aside.
In a separate, large
mixing bowl, mix the pumpkin puree with the beaten eggs, olive oil and yogurt.
Whisk thoroughly. Slowly fold the dry ingredients into the wet, stirring until
just combined.
In another bowl, combine
the chopped pecans with the crystallized ginger. Reserve 1/4 cup for topping
muffins. Fold remaining mix into muffin batter.
Grease 12 muffin tins.
Divide the batter equally. Top each muffin with a few pieces of the remaining
crystallized ginger and pecans.
Bake at 350 degrees
until a toothpick inserted comes out clean, about 25-30 minutes.
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