Pumpkin Muffins

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So, this recipe came from a cookbook called “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel (page 86, on, and the blueberry muffin recipe I blogged earlier came from page 76). I didn’t try these, but they looked good. People said they were good, so maybe an 8 with frosting?

 

Pumpkin Muffins

Makes 12 normal muffins or 6 jumbo muffins

 

1 1/2 cups + 3 Tbs. flour

1/2 tsp. baking soda

3/4 + 1/8 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. nutmeg (I also added 1/2 tsp. ginger)

pinch of allspice

1/2 tsp. kosher salt

1 cup + 2 Tbs. sugar I did half brown and half white

1/4 cup + 3 Tbs. canola oil I did 50% butter

3/4 cup + 2 Tbs. pumpkin

100 grams of eggs (this is about 2 eggs)

raisins (we did chocolate chips instead)

 

Mix oil and sugar, sift dry together. Add eggs, then flour, then other half of eggs, then other half of flour. Mix just until combined.

Refrigerate this overnight (or up to 36 hours). When you’re ready to bake, preheat the oven to 425 and then let the batter rest for 5 minutes at room temp. Spoon the blueberries into the batter and then put about 140 grams of batter into each muffin liner. At this point, you lower it to 325 and bake until the toothpick is clean (this took about 20 minutes or so).I put these on convection bake, just FYI. We added cream cheese frosting, salted caramel and candied pecans because we needed them to be cupcakes. Smile

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