Is it a muffin or a cupcake? That's always the question. I added maple icing and some Halloween sprinkles to these because I was sending them into school on the day before Halloween. For a normal breakfast muffin I leave them plain. The super moist muffins don't actually need the icing but it does give them a festive touch, possibly turning them into cupcakes, depending upon your thoughts on the matter. Either way these muffin are easy to make and absolutely delicious. The pumpkin not only adds flavor, it keeps them moist for days, which, if you have a small household as we do, is a very good thing.
Makes 24 muffins
1.5 cups / 225 grams all-purpose flour
1 cup / 113 grams white whole wheat flour (or regular whole wheat flour)
2 teaspoons / 12 grams baking powder
1 teaspoon / 5 grams baking soda
1.5 teaspoons / 9 grams salt
1.5 teaspoons / 3 grams ground cinnamon
3/4 teaspoon / 1.5 grams ground ginger
0.25 teaspoon / 0.5 grams ground mace
2 cups / 540 grams pumpkin puree (we use canned organic)
1 cup / 225 grams vegetable oil (I used sunflower)
1/2 cup / 115 grams plain yogurt, room temperature
4 large eggs, room temperature
1.75 cups / 375 grams light brown sugar
Preheat the oven to 350°F.
Spray 2 muffin tins with pan spray and line them with paper liners.
Combine the flour, white wheat flour, baking powder, baking soda, salt, cinnamon, ginger and mace in large mixing bowl and whisk to blend. Put the pumpkin, oil, yogurt, eggs, and brown sugar in a medium bowl and whisk to blend. Pour the liquid mixture into the flour mixture and stir with a rubber spatula until you have a smooth batter. Fill the muffin cups 3/4 of the way to the top, about 2/3 cup of batter. Any extra batter can be baked in a small greased loaf pan. Bake for 20-25 minutes until the muffins are firm to the touch and a cake tester inserted into a center muffin comes out clean. Cool for 10 minutes and then turn the muffins out of the pans and cool completely on racks.
November 2, 2009