Summary: Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Yield: 12 muffins
- 2½ cups whole wheat pastry flour
- ½ cup unrefined sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1-2 dashes cinnamon
- 1 stick unsalted butter, melted
- 1 cup pureed pumpkin
- 1 egg, lightly beaten
- ½ cup buttermilk
- 3 Italian plums, pitted and chopped
- 2 tablespoons pepitas, optional
Preheat the oven to 375° Fahrenheit, and prepare a 12-cup muffin tin.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and dash of cinnamon. Set aside. In another, smaller bowl, whisk together the melted butter, pumpkin, egg and buttermilk. Fold the wet mixture into the dry and stir until just combined.
Place a few pieces of chopped plum in the bottom of each muffin cup. Spoon some muffin batter over the plums and then top with a sprinkling of pepitas. Bake 17-18 minutes, or until muffins are puffed, firm yet tender. Serve warm!