BWD: Pumpkin Muffins
This week the recipe selection for the Baking with Dorie challenge was mine! Since fall is here, I thought Dorie's Pumpkin muffins would be a nice treat. I was not disappointed! These muffins are suburb. They're light, tender, and spicy, just like pumpkin muffins should be.
Three notes about changes I made to the recipe (in addition to making it gluten-free, of course)
1. I increased the amount of baking soda from 1/4 teaspoon to 1/2 teaspoon. This provided a little extra lift and, I think, the muffins benefited greatly from the lift.
2. I added the flour in two steps instead of one. Dorie's original recipe called for the pumpkin and buttermilk to be added directly to the butter-egg mixture. I found this "broke" the butter. (It became curdled.) By adding half the flour prior to adding the pumpkin and buttermilk, the batter remained creamy.
3. I didn't add raisins or sunflower seeds. Why? I didn't have any in the house!
One other tiny note about the recipe. It doesn't use a full 15 ounce can of pumpkin. I usually don't like recipes that leave me with leftover pumpkin. Since this recipe was so good, however, I'll forgive it.
Adapted from Baking with Dorie: From my home to yours by Dorie Greenspan
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch ground allspice
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup pure pumpkin puree
1/4 cup buttermilk
1/2 cup raisins, optional
1/2 cup chopped pecans or walnuts, optional
1/3 cup raw sunflower seeds, optional
Makes 17 muffins