I woke up this morning and was desperate to bake something, anything as long as it smelled good and was warm and fresh from the oven. So sitting in bed I was looking at all my cookery books stacked up and the 2 books that I had bought in Orlando caught my eye, Baking:From my home to yours by Dorie Greenspan and Pure Dessert by Alice Medrich. I've wanted these books for ages and thanks to the wonder of everything being such good value in America and the giant Barnes & Noble in Orlando I was able to get both books for way less than I could have gotten them here or even on Amazon! I also got canned pumpkin puree in amazing Walmart and was itching to use it so pumpkin muffins it was.
I don't think pumpkin is used enough over here, there are so many gorgeous recipes outside soup which seems to me to be all Irish people make with pumpkin and I think there is nothing so nice as a silky smooth pumpkin pie delicately spiced and creamy. I'm hoping to make a pumpkin pie in the next 2 weeks so if and when I do I'll be putting it up here for you salivate over!!!
These were a dream to make and I've used my cups as the original recipe says but weighed everything aswell to make it easier if you don't have measuring cups, these are the measurements I've come up with and I'm not saying they're right but they worked perfectly for me. The muffins are wonderfully spiced with cinnamon, mixed spice, nutmeg and ginger which adds a bare hint of heat on the tongue. The only changes I made were to add mixed spice instead of all spice and I didn't add any nuts or pumpkin seeds either cos the husbag wouldn't be into that.
So here you are courtesy of Baking from my Home to Yours:
260g/2 cups all purpose flour, I used plain organic flour from Tesco
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp fresh nutmeg
pinch of mixed spice/all spice
100g/8tbsp/1 stick butter
100g/1/2 cup sugar, I used golden caster sugar
75g/1/4 cup ligh brown sugar (packed)
2 large eggs
1/2 tsp vanilla extract
180ml/3/4 cup pumpkin puree
60ml/1/4 cup buttermilk
90g/1/2 cup raisins or sultanas
Preheat oven to Gas 6/approx. 200C.
Whisk flour, baking powder, baking soda, salt and spices together.
In a mixer at medium speed or by hand mix the butter until softened and light, add the sugar and mix well until completely combined. Add the eggs one by one and mix each one in completely before adding the next one.
Reduce the mixer speed to low and add the flour mix or fold it in gently if doing by hand, when fully incorporated add the raisins.
Divide the batter between a 12 bun tray, you should have enough for 15 buns if you fill each one about 3/4 of the way up.
Bake for approx 25 mins until a skewer comes out clean.
Sunday, 9 November 2008
Posted by Rachel@fairycakeheaven at 11:53