This is the last pumpkin muffin recipe in this pumpkin season. I didn't want to bake any pumpkin cakes but I had remaining of pumpkin pure and I found Anna Olson recipe which I wanted to try. Muffin were tender, springy in touch, moist and spicy.
Ingredients for 6 - 9 muffins:
- 65g wholewheat flour
- 50g flour
- 1 tsp baking powder
- 1/2 tsp soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 190g pumpkin pure
- 60g brown sugar
- 75g buttermilk
- 1 egg white
- 1 and 1/2 tbsp canola oil
Preheat the oven to 190C. Line muffin tin with paper cases.
In a big bowl combine the flours, baking powder, soda, salt, nutmeg, allspice and set aside.
In separate bowl stir together the pumpkin pure, sugar, buttermilk, egg white and canola oil. Pour this mixture into a bowl with dry ingredients. Combine all ingredients until just moist.
Spoon the batter into paper cases up to 3/4 full. Bake in a preheated oven for 20 - 25 minutes. When baked transfer to a wire rack to cool down.
Enjoy !
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