Mark Bittman's Pumpkin Muffins
This is from Bittmans book, how to cook everything. Its the recipe for pumpkin bread which I bake in muffin tins
This is from Bittmans book, how to cook everything. Its the recipe for pumpkin bread which I bake in muffin tins
- Carbohydrate 32.7103855113636 g
- Cholesterol 60.6581818181818 mg
- Fat 9.62114357954545 g
- Fiber 2.32860570343787 g
- Protein 4.25343136363636 g
- Saturated Fat 5.65042196590909 g
- Serving Size 1 1 Serving (76g)
- Sodium 148.793778409091 mg
- Sugar 30.3817798079258 g
- Trans Fat 0.844354994318179 g
- Calories 231 calories
Step-by-step
- Preheat oven to 400 degrees
- Combine all dry ingredients. Beath the eggs with the butter and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it, along with the pumpkin. Combine the ingredients, stirring and foldin rather than beating.
- Pour into prepared muffin tins and bake 16-18 minutes.
Smart Pairings
Pairing these spiced treats requires balancing the dominant sugar and starch profile with proteins and contrasting textures. Salty, crisp bacon or pan-fried breakfast sausage cuts through the sweetness of the spiced crumb effectively. Sharp cheddar cheese offers a savory dairy contrast that highlights the earthy notes of the canned pumpkin puree. Fresh green salads dressed in tart vinaigrettes provide acid to clear the palate between rich bites.
Kitchen Sequencing
Efficient kitchen flow dictates that dry components—including baking powder, salt, cinnamon, ginger, nutmeg, and cloves—are fully whisked before the melted butter touches the eggs and milk. Pouring liquid ingredients into a central well minimizes unnecessary utensil revolutions. Portioning the batter immediately into prepared tins prevents the leavening agents from losing their initial carbon dioxide release prior to baking. Monitoring the oven closely between the 16 and 18 minute mark prevents over-baking, yielding a golden crust while retaining interior moisture.
