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Categories:
whole wheat pastry flour unrefined sugar baking powder cinnamon unsalted butter pumpkin egg buttermilk Italian plums pepitas
Viewed: 26 - Published at: a year agoIngredients
- 21/2 cups whole wheat pastry flour
- 1/2 cups unrefined sugar
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoons salt
- Dash cinnamon
- 1 stick unsalted butter, melted
- 1 cup pureed pumpkin (I use canned organic pumpkin)
- 1 egg, lightly beaten
- 1/2 cups buttermilk
- 3 Italian plums, pitted and chopped
- 2 tablespoons pepitas
Method
- Preheat the oven to 375, and prepare a 12-cup muffin tin.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and dash of cinnamon. Set aside. In another, smaller bowl, whisk together the melted butter, pumpkin, egg and buttermilk. Fold the wet mixture into the dry and stir until just combined.
- Place a few pieces of chopped plum in the bottom of each muffin cup. Spoon some muffin batter over the plums and then top with a sprinkling of pepitas. Bake 18 minutes, or until muffins are puffed, firm yet tender. Serve warm!
