Breakfast Breads: Pumpkin Orange Muffins

Fluffy moist
Breakfast Breads: Pumpkin Orange Muffins
Breakfast Breads: Pumpkin Orange Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 3/4

    cup (1 1/2 sticks/ 170 grams) unsalted butter

  • 2

    cups (400 grams) sugar

  • 3

    tablespoons unsulfured light or dark molasses

  • 4

    eggs

  • 3/4

    cup (180 grams) fresh orange juice (about 3 oranges)

  • 1

    can (16 ounces/ 454 grams) pumpkin puree

  • 3

    cups (420 grams) unbleached all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon kosher salt

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cloves

Directions

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter two standard 12-cup muffin tins, coat with nonstick cooking spray, or line with paper liners. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream together the butter, sugar, and molasses on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the eggs one at a time, beating well after each addition to combine the eggs and butter-sugar mixture thoroughly. Scrape the bottom and sides of the bowl once more. On low speed, add the orange juice and pumpkin and beat until combined. The mixture will look somewhat curdled. Don’t worry. It will all come together once you mix in the flour. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and cloves until well mixed. Dump the egg mixture into the dry ingredients and fold carefully just until the dry and wet ingredients are well combined. (The batter can be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups almost to the rim. Bake for 25 to 35 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan

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