Monday, February 18, 2013
Recipe: "Pumpkin Bread with Hazelnuts and Golden Raisins" from Orangette
Rating: Good. This makes a moist muffin which isn't too sweet.
Status: Made once.
I have been wanting to have a pumpkin muffin for breakfast. Recipes were surprisingly difficult to find; this is actually a pumpkin bread recipe which I baked as a muffin. I suspect that many pumpkin bread recipes would also work as a muffin.
Additional Notes: I left out the hazelnuts and raisins since I wanted a plan pumpkin muffin. I used canned pumpkin puree instead of puree made from cooked fresh pumpkin. The batter looked curdled but they tasted fine after they were baked. Since I wanted a crunchy sugar crust, I sprinkled the top of each muffin with 1/4 tsp turbinado sugar just before baking them. My standard-sized muffins needed exactly 18 minutes to bake through.