When you see all the amazing, colourful winter squash at the farmer’s market you just know it’s time to begin baking with pumpkin! I only use muffins liners that are made from baking parchment as they come right away from the muffin and don’t leave behind any of the muffin goodness stuck to the paper cup!
Makes 14 Medium-size or 12 Large Muffins
1 cup unbleached flour
½ cup whole wheat flour
1/3 cup sugar
¼ cup (packed) golden brown sugar
2 ½ tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. salt
1/3 cup shelled pumpkin seeds, lightly toasted
1/3 cup coarsely chopped walnuts, lightly toasted
1 ¼ cups canned pure pumpkin or homemade (see below), not pumpkin puree
1 cup whole milk
2 large eggs
6 Tbsp. (3 oz.) unsalted butter, melted
2 tsp. peeled, grated fresh ginger
Preheat the oven to 350 F.
Place muffin liners into a muffin tin. Place the pumpkin seeds and walnuts in separate oven proof pans and place in the oven to toast for approximately 8 minutes, stirring occasionally. Remove from the oven, set aside to cool while preparing the muffins.
Melt the butter and set aside. Whisk the flour, sugar, baking powder, spices and salt in a large bowl to blend, Mix in half the pumpkin seeds and half the walnuts. Whisk the pumpkin, milk, eggs, melted butter and ginger in a medium bowl to blend. Add to the dry ingredients, fold together until just incorporated (over mixing makes for tough muffins).
Divide muffin batter between each muffin cup; sprinkle remaining pumpkin seeds and walnuts over top or see below for a variation for another topping. Bake until muffins are golden and a tester inserted into the centre comes out clean, about 25 minutes. Remove muffins onto a rack and cool.
Streusel Topping Variation:
Combine ½ cup golden brown sugar (not packed), with the remaining half the chopped toasted walnuts, sprinkle on top of each muffin, then sprinkle with the remaining half of the pumpkin seeds and bake.
Helpful link to homemade pumpkin puree.
