Yummy Fall Pumpkin Carrot Muffins

These muffins are the perfect breakfast or afternoon treat for any crisp Fall day. They are filled with warm spices, pumpkin puree, shredded carrots, toasted walnuts and topped with pumpkin seeds for a crunchy finish.

INGREDIENTS

Yield: 11 regular size muffins

• 151g = 1 cup + 3 Tablespoons of Unbleached All purpose flour
• 2.2g = ¼ + 1/8 tsp. Baking soda
• 1g = ½ tsp. Ginger, ground
• 4g = 1 ½ tsp. Cinnamon, ground
• 100g = ½ cup Sugar
• 100g = ½ cup + 1 T Light brown sugar
• 100g = 2ea Whole eggs
• ½ tsp. Kosher Salt
• 79g = 1/3 cup Vegetable, Canola or Extra Virgin Olive Oil
• 100g = ½ cup Pumpkin pure (no spices)
• 100g = 1 cup Carrots, grated finely
• 30g = 1/3 cup Walnuts, whole

TOPPING:

• 20g = 2 T Pumpkin seeds
• 8g = 1 ½ T Maple sugar (or Turbinado sugar)
• 5g = ½ T Egg whites

Turn your oven to 350ºF
Once the oven has reached the temperature, place the walnuts in a sheet tray and toast for 8 minutes. Then take out of the oven and let them cool completely on the sheet tray you toasted them on. This will ensure they don’t steam and therefore become very crunchy. Once they are cooled, chop them into small pieces.
Sift the flour, baking soda and spices and leave in a bowl.
Beat the sugars and the eggs, just until they are very well combined but don’t overbeat the eggs since this could result in a tougher “cake” or crumb.
Add the pumpkin puree and mix again until it’s incorporated.
Add the dry ingredients in two additions while alternating with the oil, which you will drizzle in as you mix. Make sure you scrape down the sides and bottom of the bowl after each addition.

Once the flour has disappeared into the mix and everything has combined, then you can add the shredded carrots and walnut pieces. Incorporate everything really well with a spatula.
Place muffin liners in a regular size muffin tin and fill each cavity with either 70g (2.5oz) of batter or use a 2 ½ oz. ice cream scooper. In any case you could also eyeball it and fill them almost all the way up, leaving maybe ¼ inch in space to the top of the tin.
Top each muffin with about a tablespoon of the pumpkin seed topping.
Bake for 22 minutes in a convection oven or about 25 minutes in a regular oven. Turn the sheet tray around after 15 minutes to ensure proper bake throughout.
Insert a toothpick into one of the muffins on the center of the tin and if they are done, the toothpick should come out clean.

Unmold onto a cooling rack and let them cool completely before you taste them…if you can… Enjoy!

Yummy Fall Pumpkin Carrot Muffins

INGREDIENTS

PROCEDURE

Do you really want to learn?

Keep In Touch