Donna's Pumpkin Muffins
These muffins are not very sweet and are delicious warm out of the oven. I use pumpkin puree from Halloween Jack-o'-lanterns and organic rye berries that are kept in the freezer until needed to be milled.
These muffins are not very sweet and are delicious warm out of the oven. I use pumpkin puree from Halloween Jack-o'-lanterns and organic rye berries that are kept in the freezer until needed to be milled.
- 2 eggs
- 1/2 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup dried cranberries
- 1 cup altern sugar substitute
- 3/4 cup pumpkin puree puree in vitamix
- 1 3/8 cup rye berries flour fine grind in vitamix dry
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 cup pecans broken
- Carbohydrate 16.3751202083333 g
- Cholesterol 31.02 mg
- Fat 7.156499375 g
- Fiber 3.56453757853061 g
- Protein 2.42408625 g
- Saturated Fat 1.04054204166667 g
- Serving Size 1 1 Serving (46g)
- Sodium 201.382020833333 mg
- Sugar 12.8105826298027 g
- Trans Fat 0.4153146875 g
- Calories 134 calories
Step-by-step
- Preheat oven at 400 degrees.
- Prepare muffin tin with paper liners.
- Combine wet ingredients (eggs, oil, pumpkin puree) with sugar substitute in one bowl.
- Combine dry ingredients (rye flour, baking powder, baking soda, spices and salt) in another bowl.
- Pour together into one bowl and fold together gently.
- Don't over mix.
- Fold in cranberries and pecans.
- Pour into muffin tin and bake for 20 minutes or golden brown.
Swapping all-purpose flour for freshly milled rye berries introduces an earthy depth and a denser crumb that requires gentle handling. Folding the wet and dry components together just until moistened prevents the gluten strands from overdeveloping, which would otherwise yield a rubbery texture instead of a tender cake. Leaving a few small lumps in the batter ensures the internal crumb remains soft as the starches hydrate inside a hot 400 degree oven.
Pairing these spiced pumpkin cakes with a rich beverage cuts through the dense grain profile effectively. Pour a hot mug of black coffee or unsweetened black tea alongside each serving. The bitterness of roasted coffee beans or brisk tannins in black tea provide necessary contrast to the warm spices and dried fruit.
Leftover muffins stored in an airtight container at room temperature remain palatable for up to three days. Revive their initial crust texture by splitting them in half and warming them in a toaster oven for two minutes before eating.
