Pumpkin Rosemary Muffins
We’ve written a Thanksgiving Day post, replete with all the recipes you could ever need for the feast. But, why not celebrate all day? These Pumpkin Rosemary Muffins are a light, but festive breakfast for Turkey day. Plus, they’re totally family-friendly and quite delish.
-Vegetable oil or oil spray, for oiling
-2/3 cup all-purpose flour
-2/3 cup cake flour
-1 cup whole wheat flour
-2 1/8 tsp baking powder
-½ tsp baking soda
-3 sprigs of fresh rosemary, very finely chopped
-1 ¾ cups cooked pumpkin, cut into ¼ inch dice.
-2 eggs, lightly beaten
-½ cup plain yogurt
-1 cup milk
-1 tbsp honey
-¼ cup vegetable oil
-Handful of pumpkin seeds
1. Preheat oven to 400F.
2. Cut out 12 squares of parchment paper measuring 5 ½ x 5 ½ inches. Oil a 12-hole muffin tin and push parchment squares into each hole (or use pre-made muffin wrappers).
3. In a large bowl, sift the flours, baking powder, and baking soda. (Keep any whole wheat left in the sifter for toppings.) Stir in the pinch of salt and rosemary.
4. In a medium bowl, mix together the rest of the ingredients, except a third of the pumpkin. Stir well until liquid is well-combined. Pour wet ingredients into the dry and, using a large spoon, mix all the ingredients together. Do not overmix! Let mixture stand for 5 minutes, then spoon into the muffin holes.
5. Sprinkle the excess whole wheat, reserved pumpkin, and pumpkin seeds over the muffins. Bake for 20-25 minutes, or until the muffins are well risen.