Pumpkin Muffins or Muffin Tops
705gr unbleached all-purpose flour, 4-5 c
8gr baking powder, 2 tsp
5gr baking soda, 1 tsp
½ tsp iodized salt
½ tsp nutmeg
½ tsp ginger
1 ½ tsp cinnamon
zest of 1 lemon
283gr sweet cream butter, 1 ¼ c, semi soft cut into 1 inch cubes
200gr sugar, 1 c
175gr brown sugar, 1 c
2 large organic eggs
454gr pumpkin purée*, 16 oz, should be the consistency of baby food
1 tsp pure vanilla
2 tbls brown sugar
2 tsp cinnamon
Preheat oven to 350 F.
In a bowl, mix flour, baking powder, baking soda, salt, nutmeg, ginger, cinnamon, and zest.
In the mixing bowl, use the creamer attachment to incorporate butter and sugar. When you no longer see streaks of butter, add the eggs. Scraping sides, mix to create a creamy texture, about three minutes. Add pumpkin and vanilla. Mix for 30 seconds.
Remove creaming attachment and replace with batter attachment. Add the dry ingredients and mix for two more minutes.
Batter consistency should be in between a cookie and a muffin batter. If mixture is loose, add 1 tbls flour.
For muffins, line a muffin tin with paper. Spray with a vegetable oil then scoop batter into each tin.
For a muffin top, cool the batter for 15 minutes in the fridge. Use an ice cream scoop to portion batter on a parchment lined baking tray. Leave room for the muffin top to spread.
Bake at 350 for 15-18 minutes or until toothpick comes out clean. The batter is like shortbread and will not brown. Top with cinnamon sugar. This muffin gets better after siting for four to five hours.
*To Use your own pumpkin. Cut pumpkin into large pieces. Steam or bake at 375 F until fork tender. Cool and spoon out pulp. Puree and portion. Can be frozen up to six months.
by Chef Rody