Pumpkin Muffins, Made With Pumpkin Puree

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I can’t believe that this is my 150th blog post!  Seems like so many and hardly any.

Looking to make another lunch snack for Stella I wanted to use some of the pureed pumpkin that I put up in the fall.  I decided I would make a pumpkin muffin.  I am trying to make all my baked goods with flours that have been soaked and have started a fermenting or souring process.  All the recipes I came across for muffins has the added ingredients as fruit and not a puree, so I came up with my own recipe, in the hopes that the muffins would turn out edible!

Pumpkin Muffins

Ingredients

3 cups wheat flour
2 cups buttermilk
2 eggs, lightly beaten
1/4 cup melted butter (if you are using unsalted butter add 1/4 tsp sea salt)
1/4 cup agave/maple syrup
2 tsp baking soda
2 cup pureed pumpkin
Flax seed meal

1. Soak the flour in buttermilk in a warm place for 12 – 24 hours (the muffins will rise better if you soak for 24 hours, which I did).

2. Melt the butter and let cool slightly.

Flour & buttermilk after 24 hours

3. The flour and buttermilk will be more like a dough than a muffin batter.  Add the pumpkin puree and the slightly beaten eggs.  Mix well.  You will really have to work the pumpkin and the eggs into the flour.

4. Add the butter and mix well.

5.  Add all the other ingredients, for the flax meal – I just added what looks good to me, but probably somewhere between 1/4 – 1/2 cup, and again, mix well.  This is a very thick batter.

6. Preheat the oven to 325 degrees.

7. Grease your muffin tins or use paper inserts.  Fill each cup about 3/4 of the way full. You will have to spoon the batter in.  I used a ladle and then a soup spoon to scrape the batter off into the muffin cups. I used paper inserts, thinking it would be easier for Stella in her lunch, but the muffins did stick to the paper.

8. Bake for about 30 hour or until a toothpick comes out clean.

9. Let the muffins cool slightly and then remove from the pan and cool completely on a wire rack.

I took these out of the oven and gazed at the 24 muffins, hoping and praying that they were edible….. and they were!  I really liked the consistency and flavor – almost tasted like I had added some bran.  They were moist, you could taste the pumpkin and were hearty but lite!  Stella had one immediately and then went ahead and packed one in her lunch for the next day!

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