|mise en place|
|Winter squash harvest|
1 cup pumpkin puree - you can see I have a supply to last all year
2 large eggs
1/2 cup firmly packed brown sugar
3 Tbs vegetable oil
1 Tbs molasses
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 cup milk
1 cup white chocolate chips
1 cup dried cranberries
1/2 cup crystallized ginger- cut into small pieces- use kitchen shears
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3 Tbs sparkling sugar
for a gluten free muffin I substitute equal amounts of "cup 4 cup" flour or oat flour
for dairy free muffins I substitute 1/2 cup apple juice or cider for the milk and omit the white chocolate chips or find a dairy free white or cinnamon chip
Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers.
In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and white chocolate chips. Scrape down the sides and bottom of the bowl
Whisk the four, baking powder, and baking soda together. Stir in the dried cranberries and crystallized ginger. Add all at once to the wet ingredients and mix until all ingredients are well combined.
Cover the bowl and let the batter rest for 30 minutes while you preheat your oven to 400 deg.F
Use a 1/3 cup measuring cup and scoop batter into each well or paper lined well. Sprinkle the top of each muffin with about 1/2 tsp sparkling sugar.
Bake the muffins for 20-21 minutes, until a toothpick comes out clean
Remove muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough.
Serve warm or at room temp.
cinnamon chips, sparkling sugar and great flours (including gluten free varieties) can be purchased from King Arthur Flour.com
|ready to eat|