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Pumpkin Hazelnut Spice Muffins
By Sharon
Fresh pumpkin and toasted hazelnuts make this a warm and tasty breakfast. This recipe uses the cake method of mixing.
| Pumpkin Hazelnut Spice Muffins | |
|---|---|
| 3cups | organic all-purpose flour |
| 1 1/2teaspoons | baking powder |
| 1teaspoon | baking soda |
| 1teaspoon | ground cinnamon |
| 1teaspoon | grated nutmeg |
| 1teaspoon | ground cloves |
| 1/2cup | unsalted butterroom temperature |
| 1 2/3cups | organic granulated sugar |
| 3large | eggsroom temperature |
| 1/2cup | milk |
| 1 1/2cups | fresh pumpkin pureeroom temperature |
| 1cup | toasted hazelnutschopped |
Preheat oven to 400°F/200°C/Gas Mark 6. Prepare 26 Muffin cups with foil liners or use silicone baking cups.
In a medium mixing bowl sift flour, baking powder, baking soda, cinnamon, nutmeg and ground cloves. Set aside.
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.
Slowly add milk while beating, then add pumpkin puree. Beat until thoroughly combined.
Turn the mixer to low speed and gradually add the sifted flour mixture. Beat just until all ingredients are combined. Do not over beat.
Stir in the chopped hazelnuts using a large spatula.
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.
