Monday’s Muffin: Pumpkin and Sunflower Seed Muffins

by kitchenarian on March 28, 2011

I had it all figured out this week – I had decided mid-week what muffin I was going to make for today’s post. It was gonna be great; light and savory heralding in the warm weather that we had recently been enjoying, but then I awoke to cold weather on Saturday. But that’s alright, one cold day wasn’t going to ruin my plans. Then yesterday I awoke to snow. It was shocking. Not that it was a lot of snow, but the day was cold and damp and I started to rethink my muffin plans. I did a little digging through the pantry and found one can of pureed pumpkin left from the winter stash. So I did a quick switcharoo and decided to use that last can of pumpkin while the weather still warranted it. Not that you can’t eat pumpkin in July and August, but really I am not so inclined to do so.

The recipe is adapted from Dorie Greenspan’s cookbook, Baking From My Home to Yours. This is a delicious pumpkin-y muffin; not too sweet. You could certainly add another ¼ cup of brown sugar to the batter if you prefer a sweeter muffin. I served my muffin with butter and honey which sweetened it up just right for me. Dorie recommended serving it with butter and orange marmalade.

So here it is – my final taste of winter; my last bite of cold weather flavors and spices.  OK spring, I am ready.  Where are you?

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 stick unsalted butter, room temperature
½ cup sugar
¼ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup canned pumpkin puree, unsweetened
¼ cup buttermilk
¼ cup salted, roasted sunflower seeds

Preheat oven to 400 degrees. Grease a regular size muffin tin or line with paper liners. Whisk together in a bowl the flour, baking powder, baking soda, salt and spices. With a stand mixer, beat the butter until soft. Add the sugars and continue to beat until mixed well; light and smooth. Add the eggs and vanilla and beat at medium speed until incorporated. Lower the speed and add the pumpkin and buttermilk. Remove bowl from mixer and fold in the dry ingredients until just moistened. Divide batter into muffin cups and sprinkle with the sunflower seeds. Bake for approximately 20 minuted until knife inserted in muffin comes out clean. Cool for 5 minutes then remove from pan.

Kitchenarian Notes: The original recipe called for ½ cup raisins and ½ cup chopped pecans. Feel free to add these. Another option is to add ½ cup chocolate chips to the mix.

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{ 11 comments… read them below or add one }

Danielle@Runs With Spatulas March 28, 2011 at 4:17 pm

These look delicious. Storing this one away for the fall. 🙂

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Fresh and Foodie March 28, 2011 at 5:26 pm

Delicious. I love so many of the ingredients in this, especially the pumpkin, buttermilk, nutmeg and sunflower seeds. These sound excellent. Great recipe.

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yummychunklet March 28, 2011 at 9:13 pm

Love the pumpkin color and your cupcake wrappers!

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Angela@RecipesFromMyMom March 28, 2011 at 9:18 pm

I do love pumpkin so much I can at it all year round. We have three more days of cold here so I will search my pantry too and maybe I’ll find a secret can of pumpkin.

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Happy When Not Hungry March 28, 2011 at 9:51 pm

Love these muffins! They look beautiful. Definitely need to try this recipe!

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Evan @swEEts March 28, 2011 at 10:30 pm

I think I have an extra can of pumpkin that needs to be used up till it gets super warm here! I love muffins.. man I wish it was the weekend already!

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Tiffany March 29, 2011 at 6:02 pm

I love this recipe! The muffins look hearty enough to sustain you until lunch! On my ‘must make’ list!

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Jenné @ Sweet Potato Soul March 30, 2011 at 9:57 am

These have all of MY favorite ingredients. I love sunflower seeds, and with pumpkin, even better! Thanks for visiting my blog : )

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Lindsey @ Gingerbread Bagels March 30, 2011 at 11:31 am

I love all things pumpkin and your muffins look incredible. Love the addition of the sunflower seeds on the muffins. 🙂

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Kate @ Diethood.com March 30, 2011 at 2:00 pm

Pumpkin, nutmeg, sunflower seeds – mmm!!! The smell, the taste, the texture…wow! Me like… a lot!

When you find Spring, could you let her know that we’re also waiting for her appearance? Thanks!

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Lauren at Keep It Sweet April 4, 2011 at 1:54 pm

I love pumpkin muffins! Yours look moist and perfect!

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