Baker's Delight: Savory Pumpkin & Rosemary Muffins Inspired by the Garden
Delve into the festive season with these light and delicious Pumpkin Rosemary Muffins, a perfect addition to your Thanksgiving Day breakfast spread. The exact origin of this recipe is unknown, but its flavourful combination of pumpkin, rosemary, and pumpkin seeds has made it a hit among bakers.
To commence, preheat your oven to 400F. Next, gather your ingredients: 2/3 cup of all-purpose flour, 2/3 cup of cake flour, 1 cup of whole wheat flour, 2 1/8 tsp of baking powder, 1/2 tsp of baking soda, a pinch of salt, and 3 sprigs of fresh rosemary, finely chopped.
In a large bowl, sift the flours, baking powder, baking soda, salt, and rosemary. Set aside any remaining whole wheat flour for toppings. In another medium bowl, mix together the eggs (lightly beaten), 1 3/4 cups of cooked pumpkin (cut into 1/4 inch dice), 1/2 cup of plain yogurt, 1 cup of milk, 1 tbsp of honey, and 1/4 cup of vegetable oil. Stir well until the liquid is well-combined.
Now, pour the wet ingredients into the dry ingredients and, using a large spoon, mix all the ingredients together. Remember, do not overmix!
The recipe also includes pumpkin seeds. Sprinkle the excess whole wheat, reserved pumpkin, and pumpkin seeds over the muffins once they are spooned into the muffin holes.
Cut out 12 squares of parchment paper measuring 5 1⁄2 x 5 1⁄2 inches. Oil a 12-hole muffin tin and push parchment squares into each hole (or use pre-made muffin wrappers). Let the mixture stand for 5 minutes, then spoon it into the muffin holes.
Bake for 20-25 minutes, or until the muffins are well risen. These muffins are not only visually appealing but also family-friendly and delightful to taste.
Enjoy these Pumpkin Rosemary Muffins as a scrumptious breakfast option on Thanksgiving Day. Happy baking!
