Born in the Wrong Century

I had a little pumpkin puree left over after making baked pumpkin doughnuts last week.  So I flipped through my large binder of recipes to see what pumpkin recipes have struck my fancy in the past (I pretty much pull out every pumpkin recipe I see).  There was a recipe in my binder for Pumpkin Muffins that I had printed out but never made.  And I had all the ingredients, perfect!

Mix the dry & wet ingredients & combine!

{Recipe} Pumpkin-Buckwheat Muffins
(adapted from Recipe.com)
1-1/3 cup flour (I used white whole wheat flour but prefer soaked flour)
3/4 cup buckwheat flour
1/3 cup sucanat
1-1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
1 cup pumpkin puree
1/2 cup whole milk
2 Tbsp olive oil
Zest from one orange
1/4 cup orange juice (1 regular size orange)

In a large bowl whisk together all the dry ingredients.  In a smaller bowl whisk the eggs, add the wet ingredients & mix well.  Pour the wet mixture into the dry and stir just until combined.  Spoon evenly into a buttered muffin tin and bake in a 400* oven for 15 minutes.  Let cool for 5 minutes in the tin and then cool on a wire rack.  Enjoy with butter… but an orange glaze would be great on them if served at breakfast!

Cooling Muffins

They sure puffed up nicely and had a wonderful crumb.  I love the addition of buckwheat, it gives the muffins a little more texture and a nice deep flavor.  The orange comes through nicely and they were delicious as a snack and for breakfast with some pastured butter.  See the cute butter dish in the picture below?  It was my Valentine’s Day gift from my husband… does he know the way to my heart or what!  It took him a while to find one that’s wide enough to fit the butter we like.

A nice late night snack