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Captain's Quarters
Bed and Breakfast Inn
Ft. Oglethorpe, Georgia
Specialty Recipe
Pumpkin Muffins
We really enjoy these muffins in the fall. Some of our guests
think we're baking pumpkin pies! The muffin topping is so good you
might want to try it on your favorite muffins as well.
- Ingredients
- 3 large eggs
- 2-1/4 cup granulated sugar
- 3/4 cup unsalted butter, melted and cooled
- 1 can pumpkin puree
- 1/2 cup chunky applesauce
- 3-1/2 cups unbleached all-purpose flour
- 1 Tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup chopped walnuts
- 1/2 cup currants
- Muffin Topping
- 1/4 cup unbleached all-purpose flour
- 1 Tablespoon granulated sugar
- 4 Tablespoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter, cold and cut into 1/2-inch cubes
Muffin Topping: Combine all dry ingredients in food
processor bowl fitted with metal blade. Pulse to mix. Add butter cubes
and pulse until mixture becomes crumbly. Store in refrigerator until
ready to use.
Muffins: Preheat oven to 400 degrees. Spray muffin pans with
non-stick spray. In a large bowl, mix first five ingredients until
smooth. In another bowl, add dry ingredients, including nuts and
currants, tossing to blend. Add dry mixture to wet ingredients and mix
with a spoon until dry mixture is just incorporated. Do not overmix. A
few dry spots should remain.
Spoon batter into prepared muffin pans, filing cups about 2/3 to 3/4
full. Sprinkle Muffin Topping on each muffin. Bake on center rack for
18 to 22 minutes or until muffins spring back. Let muffins cool for 5
minutes in pans before turning out. Cool completely on wire racks if
you are going to store them.
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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