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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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These are in anticipation of success with my Long Island Cheese & Rouge Vif d'Etampes pumpkins! Adapted from the recipe in Autumn 2007 Food&Drink, a magazine put out by the LCBO. Ingredients:
2/3 cup all-purpose flour |
1/2 cup icing sugar |
1/2 teaspoon baking powder |
1/4 cup butter, melted |
1/4 teaspoon pure vanilla extract |
1/4 cup pumpkin seeds, raw |
1/2 cup pumpkin seeds, raw |
3 cups all-purpose flour |
3/4 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg, ground |
1/4 teaspoon allspice, ground |
1 orange |
1 egg |
1 cup pumpkin puree, canned |
1 cup buttermilk |
1 teaspoon vanilla extract |
1/2 cup butter, melted |
Directions:
1. For the streusel: stir flour with icing sugar and baking powder. Add melted butter and vanilla & mix lightly with a fork until moist crumbs form. Set aside with 1/4 cup of pumpkin seeds.
2. For the muffins: preheat oven to 375°F Spread 1/4 cup of pumpkin seeds on a cookie sheet & toast 5 to 7 minutes - until a few begin to brown & they smell good - watch them closely. Cool them off the cookie sheet.
3. Grease a 12 muffin tin, including the top (make big muffin topps release easily too).
4. Sift dry ingredients into a large bowl.
5. In a second bowl, grate the zest of the orange. Squeeze 1/4 cup orange juice in with the zest. add the egg & beat lightly. Stir in pumpkin puree, buttermilk, juice, vanilla and butter.
6. Fold wet pumpkin mixture into flour until mostly moistened. Then stir in toasted pumpkin seeds until well mixed; divide batter among cups, heaping slightly in centre (batter completely fills cups). Sprinkle with raw pumpkin seeds; then top liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.
7. Bake in center of preheated oven for 25 to 28 minutes or until a toothpick inserted into muffin centre comes out clean and tops are lightly golden.
8. Rest on cooling rack for 5 minutes; then lift each muffin out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of confectioner's sugar over muffin tops, if desired.
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