Author Notes
I got my base recipe for these from Mark Bittman who posted a guide for whole wheat muffins in the NYTimes last year. I've tweaked it to include less sugar and many different flavor profiles, but this combo is one of our very favorites! —em-i-lis
Ingredients
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2½ cups
whole wheat pastry flour
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½ cups
unrefined sugar
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2 teaspoons
baking powder
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¼ teaspoons
baking soda
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¼ teaspoons
salt
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Dash
cinnamon
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1
stick unsalted butter, melted
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1 cup
pureed pumpkin (I use canned organic pumpkin)
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1
egg, lightly beaten
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½ cups
buttermilk
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3
Italian plums, pitted and chopped
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2 tablespoons
pepitas
Directions
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Preheat the oven to 375, and prepare a 12-cup muffin tin.
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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.
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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 18 minutes, or until muffins are puffed, firm yet tender.
Serve warm!
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