It’s Saturday morning, so in keeping with the tradition of making a more involved breakfast (then toast) I decided to make some muffins. Since we still have an abundance of pumpkin in the freezer I decided to make muffins using pumpkin. I had been eyeing a recipe in Company’s Coming Mostly Muffins for quite some time for orange pumpkin muffins, so I decided to give it a whirl. I changed the recipe greatly as usual since the original recipe just wasn’t healthy enough for me.
My muffins turned out vary well. The pumpkin flavor combined well with the orange, to give the muffins an overall light mellow flavor, and the ginger and orange almost gave the muffins a hint of a refreshing flavor to them. I’ll be making these again soon!
Orange Pumpkin Muffins
(adapted from Company’s Coming Mostly Muffins)
(makes 12 medium to large sized muffins)
1 cup all purpose flour
1 cup whole wheat flour
¼ cup white sugar
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
1 large orange peeling and in pieces
1 – 1 ½ cups pumpkin cubes (frozen or canned)
½ cup golden raisins
½ – ¾ cup sour milk (skim milk with 1 tsp white vinegar)
¼ cup salted butter melted
½ cup chopped pecans
Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the flours, sugar, salt, baking soda, baking powder, and mix well. Add the pecan pieces and raisons and mix well. In a blender add the pumpkin, orange pieces, melted butter, sour milk, and eggs. Blend until smooth. Pour into the flour mixture and mix until smooth. Spoon into muffin tins. Bake for 25-30 minutes, or a toothpick inserted comes out clean. Serve warm or at room temperature.