Victoria Day! That means the home office is closed and a long weekend for us. How better to use some of that free time to work on my baking skills.
These turned out much better than anticipated when I poured the runny batter into the muffin cups. Actually, I am thrilled with the results and I think our current guest will enjoy them with her afternoon tea.
1/2 cup all purpose flour
1 1/2 cups – minus 2 Tablespoons whole wheat flour
2 Tablespoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground nutmeg
3/4 cup dark brown sugar, lightly packed
3 Tablespoons molasses
1/4 cup canola oil
1 cup canned pumpkin puree
2 teaspoons vanilla extract
3/4 cup milk
unsalted pepitas for garnish (optional)
Preheat oven to 400F. Place paper liners in muffin pans and lightly spray the liners with non-stick cooking spray. Set aside.
In medium bowl, whisk both flours, corn starch baking soda, salt, cinnamon, ginger, allspice and nutmeg together.
In large bowl, whisk eggs until well blended. Add sugar, molasses, oil pumpkin and vanilla, milk and whisk to combine well.
Whisk flour mixture into wet ingredients, stirring until everything is just combined. Careful not to overstir or your muffins will be tough. Batter will seem a bit runny, and there should be no lumps.
Pour batter into prepared muffin cups and top with pepitas, if using.
Bake 20 minutes, until tester inserted into center of muffin comes out clean. Let cool on wire rack for 20 minutes. Run a knife around each muffin if needed to loosen from pan and turn out onto rack to finish cooling.
The original recipe was by Ellie Krieger from FoodTV, and substitutions were made as written here to suit what I had on hand in my own kitchen.