January 6, 2013

Pumpkin Muffins with Candied Pepitas (Pumpkin Seeds)

I know, another pumpkin muffin, but can one really have too many?  I obviously love pumpkin-any time of the year!  It really adds incredible moistness to any baked good, and it just tastes so yummy!  This recipe is a little different from most.  It calls for pastry flour and they just melt in your mouth!  The candied pepitas add a slightly sweet crunch to them.  My kids loved them!

3-2/3 cup pastry flour, sifted
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, chilled
and cut into 1/2-inch cubes
1/4 cup canola oil
1-1/3 cups sugar
4 large eggs, at room temperature, beaten
1 (15-ounce) can solid-pack pumpkin
candied pepitas or cinnamon-sugar for tops

Position rack in center of oven and preheat to 400 degrees.  Lightly spray a 12-cup muffin pan with cooking spray.  In a medium bowl, whisk together the sifted flour, baking powder, spices and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and canola oil on high speed until creamy, about 1 minute.  Gradually beat in the sugar, and continue beating, scraping down the sides, until light in color and texture, about 3 to 4 minutes.  Gradually beat in the eggs; reduce mixer speed to low.  Beat in the pumpkin.  Add the flour mixture in thirds, scraping down the sides of the bowl often, and mix until smooth.  Increase speed to high and beat about 15 seconds.  Fill muffin cups with batter; sprinkle with candied pepitas, whole or crumbled, or cinnamon-sugar.  Bake for 10 minutes, then reduce oven temperature to 375 degrees.  Continue baking until golden brown and cake tester inserted in center comes out clean, about 12 to 15 minutes more.  Cool in the pans for 10 minutes.  Remove muffins to cooling rack to cool completely.  Makes 12 muffins

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