Pumpkin Muffins

By Hklbrries

Pumpkin Muffins are perfect for a holiday-time brunch. But don't let that keep you from enjoying these tender muffins before the holidays come around. With their golden hue and rich flavor, they fit in beautifully with autumn breakfast, brunch and lunch menus. They freeze very well, so you can make them ahead. We recommend wrapping them individually so they can be taken, one by one, from the freezer as desired.


"This time of year anyone's couch is fair game for travelers, so your living room is probably already booked by loved ones for Thanksgiving, Christmas or New Year's. If so, they will need to eat, and not just holiday cookies and big roast birds; there's breakfast to think about, too.

If you'd like to be really organized, here is a recipe you can make now and freeze ahead for breakfast and brunch during the holidays.

The muffins are nice for special breakfasts as well as everyday eating because they're not overly sweet. Instead of white sugar, they have a mix of brown sugar and molasses, and they have some whole-wheat flour for added nutrition and heft. When you're ready to eat them, defrost overnight, then heat for 5 to 10 minutes in a 350 F oven.

[Combine the muffins with Broccoli Quiche with Caramelized Onions [recipe in collection] for a heartier brunch, or serve the quiche by itself, even for dinner or lunch]..."

Tara Duggan, San Francisco Chronicle

Ingredients

• 6 tbsp melted butter, cooled
• 2 eggs
• 2 tbsp molasses
• 1 1/4 cups unsweetened pumpkin puree
• 1/2 cup orange juice or water
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 cup roughly chopped walnuts
• 1/2 cup dried cranberries or raisins

Details

Servings 16

Preparation

Step 1

Preheat the oven to 350 F. Fit 16 muffin cups with paper liners, or grease each cup well. Set aside.

Combine the melted butter, eggs, molasses, pumpkin puree and orange juice or water in a bowl. Mix until well blended.

Combine the all-purpose flour and whole-wheat flour in a large bowl. Add the sugar, salt, baking soda, baking powder, cloves and cinnamon; stir with a whisk to combine.

Gradually stir the liquid ingredients into the flour mixture, mixing until just combined. Fold in the walnuts and cranberries. Spoon the batter into the lined muffin cups. Place the muffin tin in the oven and bake for about 30 minutes, or until completely cooked through.

Serve warm with unsalted butter. If you're planning to freeze some for later, let them cool completely before wrapping and freezing.

Nutrition Information:
Per muffin
165 calories
8 g fat (3 g saturated, 44 percent fat calories)
23 g carbohydrates
38 mg cholesterol
1 g fiber
181 mg sodium