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
- Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 17 muffins cavities with paper liners or lightly grease muffin pan with gluten-free cooking spray.
- In a medium bowl, whisk together dry ingredients. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat butter for 45 seconds or until light. Add sugars. Cream together for one minute.
- Add eggs, one at a time. Mix well between each addition to full incorporate eggs. Add vanilla extract and mix to combine. Turn off mixer and scrape down the sides and bottom of the bowl.
- Add half the dry ingredients. Turn on mixer to medium speed. Blend until combined. Batter will be thick.
- Add pumpkin and buttermilk. Mix until combined.
- Add remaining dry ingredients. Mix until a thick, fluffy batter forms.
- If using, stir in raisins and chopped nuts.
- Spoon batter into prepared muffin pan, about 2/3 full. Batter will be thick. If desired, sprinkle sunflower seeds on top of the muffin batter.
- Bake for 25-30 minutes or until muffins are golden brown and a cake tester inserted into the center comes out clean.
Makes 17 muffins