Yummy Fall Pumpkin Carrot Muffins - Chef Sabrina Mancin

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.

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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

PROCEDURE

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

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