15 October, 2011

Pecan, pumpking, and cranberry muffin

My partner loves pumpkins and anything that is made with pumpkin. Pumpkin risotto, pumpkin scones, and now pumpkin muffins. I wanted to make it healthy as well, so I added some pecan and cranberry. Here is how I make these.


2 cups plain flour

1/4 cup brown sugar

1/2 cup dulce de leche (homemade South American caramel)

2.5 tsp baking powder

1 tsp cinnamon powder

1 tsp nutmeg powder

1/4 tsp salt

1/3 cup melted butter

2 eggs

1 cup mashed roasted pumpkin

100ml buttermilk

1 cup dried cranberries

1/2 cup chopped pecans


Preheat oven to 180 degrees. Line a muffin tray with 12 cupcake cases. This recipe makes 12 muffins.

Mix flour, sugar, baking powder, cinnamon, nutmeg, and salt together. Make sure sugar, baking powder, and salt are evenly distributed in the dry ingredients.

Mix pumpkin mash, eggs, melted butter (cooled), and buttermilk together in a separate bowl to just combine.

Mix the dry and wet mixture together until almost combined but not quite fully combined yet.

At this point, add the dried cranberries and chopped pecans and mix a little more till just combined. The important thing is not to over mix the muffin mixture.

Divide the mixture into 12 muffin cups and bake in the oven for 20 - 25 minutes. Insert a toothpick into the center of a muffin, if it comes out clean it is cooked.

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