Contributing Chef- Abby Reibman-Author of The Desk and The Stove
Cozy up to these delicious pumpkin and walnut muffins and a steaming cup of coffee this fall – the walnuts add a bit of texture to the devilishly spiced pumpkin tasty treats!! They will be the envy of your brunch party, or, play a trick on your guests and do as the Hostess Handbook might – serve them warm with a bit of cream or vanilla ice cream for dessert.
½ cup unsalted butter
¾ cup pumpkin puree
¼ cup buttermilk
2 large eggs
3 tbl maple syrup
1 vanilla stick, seeds only
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup packed brown sugar
1 ½ tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
1 tsp ground nutmeg
1 cup chopped walnuts
Directions: Pumpkin and Walnut Muffins
- 1- Preheat oven to 400 F.2- If making your own pumpkin puree:a. Dice the pumpkin and toss with ½ tsp nutmeg.b. Sauté in a large pot with olive oil.c. Add ½ cup water, cover and let cook until fork tender.d. Using a hand blender, puree the pumpkin and pass through a sieve. Measure out ¾ cup and set aside.
3- Melt the butter and let cool slightly. Grease the muffin tin with some of the melted butter.
4- In a large bowl, whisk together the butter, pumpkin puree, buttermilk, eggs, maple syrup and vanilla seeds. In another larger bowl, sift together the flour, baking soda, baking powder, salt and spices. Whisk in the brown sugar.
5- Make a well in the middle of the flour mixture and add in the pumpkin puree mixture and stir until just combined. Stir in the walnuts (keeping some aside for the top of the muffins).
6- Divide the batter into the muffin tray and sprinkle the remaining walnuts on top.
7- Bake for 15-20 min or until puffed up. Serve warm with a bit of cream for dessert, or room temperature with your morning coffee.