The smell of these Whole Wheat Pumpkin Walnut Muffins makes welcoming the fall chill a little easier. The pumpkin keeps them moist and dried fruit adds a touch of sweetness. Canned pumpkin makes them especially easy. Grab one for breakfast, or serve instead of rolls alongside a Thanksgiving feast!
Whole Wheat Pumpkin Walnut Muffins
1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates, raisins, or currants
3/4 cup finely chopped walnuts + 2 Tbs minced walnuts
Preheat oven to 400degrees. Grease twelve ½ cup muffin cups, or place wrapper in each.
1. Melt butter and cool slightly. Whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla.
2. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in fruit and ¾ cups chopped walnuts.
3. Divide batter among cups. Sprinkle remaining 2 Tbs walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
4. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.