This recipe uses the cake method of mixing.
|Pumpkin Spice Muffins|
|2cups||organic all-purpose flour|
|1/2cup||whole wheat flour|
|1 1/2teaspoons||baking powder|
|1/2cup||unsalted butterroom temperature|
|1 2/3cups||organic granulated sugar|
|1 1/4cups||fresh pumpkin pureeroom temperature|
|1cup||fresh cranberriesor dried cranberries, raisins|
|1cup||toasted nutsoptional — chopped; pecans, hazelnuts, walnuts|
Preheat oven to 400°F/200°C/Gas Mark 6. Prepare 26 Muffin cups with foil liners or use silicone baking cups.
In the bowl of the stand mixer, or using a large mixing bowl and a hand mixer, beat the butter. Add sugar and continue to beat until sugar is well combined and mixture is fluffy.
Add eggs, one at a time, beating well after each addition.
In a medium bowl combine buttermilk and pumpkin puree. Whisk until thoroughly combined.
Turn the mixer to low speed and gradually add one-third of the sifted flour mixture. Then add one-third of the pumpkin mixture. Repeat until all ingredients are added, finishing with the pumpkin mixture. Beat just until all ingredients are combined. Do not over beat.
Let mixture stand at room temperature for about an hour so that all the flavors combine and meld through the mixture.
Using a 1/4 cup disher fill muffin cups 3/4 full. Bake at 400°F/200°C/Gas Mark 6 for 20 to 25 minutes until muffins are browned and spring back when touched.
I baked part of my batter for this recipe in 4 Mini Quick Bread pans. I set the oven at 375°F/190°C/Gas Mark 5 and baked for about 40 minutes.