I made Tartine's pumpkin tea cake into cupcakes for our holiday party, and they were delicious, so I figured why not healthy them up a bit and make them into muffins. Since I'm not a baker by trade I don't really know what I'm doing when it comes to making up my own recipes so I go for the easy substitutions and additions: I used white whole wheat flour instead of all-purpose, cut out some of the sugar, and added one cup of walnuts. I wouldn't say they're necessarily healthy since they have quite a bit of oil and sugar in them still.
They turned out really tasty, very moist and spicy, with a nice crunchy top. I actually tried some out in my whoopie pie pan to make muffin tops but the baby had nap issues halfway through baking so I had to take them out and put them back in later.
adapted from Tartine's Pumpkin Tea Cake
Ingredients:
1 2/3 cup of white whole wheat flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 tablespoon + 2 teaspoons of ground cinnamon
2 teaspoons of nutmeg
1/4 teaspoon of ground cloves
1 cup and 2 tablespoons of pumpkin puree
1 cup of vegetable oil (sunflower, canola or safflower)
1 cup of sugar
3/4 teaspoon of salt
3 eggs
1 cup chopped walnuts
2 tablespoons of sugar
Preheat the oven to 325°F. Line muffin pan with muffins tins or grease
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl and set aside.
In another mixing bowl, beat together the pumpkin purée, oil, sugar, and salt on medium speed or by hand until well mixed. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Scrape down the sides of the bowl with a rubber spatula. On low speed, add the flour mixture and beat just until combined. Scrape down the sides of the bowl, then beat on medium speed for 5 to 10 seconds to make a smooth batter. Stir in walnuts.
Linked to: Seasonal Sunday
Muffin
