TWD: Pumpkin Muffins
You know when everything just works out? It all started last week when I began to have a seasonal craving for a pumpkin muffin. Then I hop onto TWD and see that the recipe for this week is a PUMPKIN MUFFIN! But, with being sick and buried under grading I wasn’t sure I would be able to get to them this week, so I just supressed that craving, hoping I might make them this coming weekend instead. But then this morning, I awoke– hungry! (I know, amazing!) And feeling like I needed just a little me time before diving into my midterm grading, decided I would in fact, make the time to bake these this morning. So I opened up the cookbook to find the recipe– only to find I had already tagged it long ago with a note that said– “Try These!”. And so I did.
I love muffins for breakfast, but I am not a fan of overly sweet things in the morning, so I am always on the lookout for low sugar/no sugar muffin recipes. This one does pretty well on the sugar front (although I think it could do better), and even with some tweaking, they still baked up with a wonderful light “crumb”.
My tweaks? I substituted whole wheat pastry flour for the all-purpose; measured the white sugar generously scant and instead added in a bit of maple syrup; used plain yogurt for the buttermilk; added orange zest (which is very subtle but a very nice added flavor to the finished product); and in addition to the sunflower seeds, added pecans and cranberries, omitting the golden raisins (I’m not a fan). Usually the first time with a recipe I like to bake it pure, but even for all my tinkering, this recipe came out fine. The dough was very sticky when I put it in the tins, and I was worried, remembering some very, very CHEWY (although very, very healthy) muffins I had made a while back. But while they cooked a lot faster then the recipe indicated, they turned out just fine.
But now it is time to return to those midterms. But I think I’ll have another muffin while I grade. I hope my students won’t mind crumbs all over work.