We’ve written a Thanksgiving Day post, replete with all the recipes you could ever need for the feast. But, why not celebrate all day?
These Pumpkin Rosemary Muffins are a light, but festive breakfast for Turkey day.
Plus, they’re totally family-friendly and quite delish.
Pumpkin Rosemary Muffin RecipeCourse: BreakfastCuisine: AmericanDifficulty: Medium
Pumpkin, the flavor of fall.
Vegetable oil or oil spray, for oiling
2/3 cup all-purpose flour
2/3 cup cake flour
1 cup whole wheat flour
2 1/8 tsp baking powder
1/2 tsp baking soda
3 sprigs of fresh rosemary, very finely chopped
1 3/4 cups cooked pumpkin, cut into 1/4 inch dice
2 eggs, lightly beaten
1/2 cup plain yogurt
1 cup milk
1 tbsp honey
1/4 cup of vegetable oil
a handful of pumpkin seeds
- Preheat oven to 400F.
- Cut out 12 squares of parchment paper measuring 5 ½ x 5 ½ inches. Oil a 12-hole muffin tin and push parchment squares into each hole (or use pre-made muffin wrappers).
- In a large bowl, sift the flours, baking powder, and baking soda. (Keep any whole wheat left in the sifter for toppings.) Stir in the pinch of salt and rosemary.
- In a medium bowl, mix together the rest of the ingredients, except a third of the pumpkin. Stir well until liquid is well-combined. Pour wet ingredients into the dry and, using a large spoon, mix all the ingredients together. Do not overmix!
- Let mixture stand for 5 minutes, then spoon into the muffin holes.
- Sprinkle the excess whole wheat, reserved pumpkin, and pumpkin seeds over the muffins.
- Bake for 20-25 minutes, or until the muffins are well risen.