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Pumpkin Hazelnut Spice Muffins

By Sharon

Oct 22

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.

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