Recipe for Pumpkin-pecan mini muffins – a dainty lunchtime treat.
1 cup all-purpose unbleached flour
1 cup white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup packed light brown sugar
3 Tbsp unsulphured molasses
1/4 cup canola or vegetable oil
2 large eggs
1 cup canned pumpkin puree or puree’d pumpkin
1 tsp pure vanilla extract
3/4 cup buttermilk
1/2 cup chopped pecans
Preheat oven to 200C. Coat 3 12-muffin mini-muffin pans (or whatever configuration will give you 36 muffins) with baking spray, and set aside.
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg, and whisk well, then whisk in the pumpkin and vanilla. Then, whisk in the flour in 2 batches, alternating with the buttermilk. Stir in the pecans, just until the batter is combined (do not overmix).
Pour the batter into the prepared muffin pans (I use a small cookie scoop to do this, but a spoon will work also). Tap the pans on the counter to remove any air bubbles.
Bake at 200C for 20 minutes, or until a toothpick inserted in the center comes out clean. If you’re using multiple pans, you might want to rotate them midway through the cooking time.
Place the muffin pans on a cooling rack and, after 15 minutes, pop the muffins out into a basket. Serve warm or at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.