Ree Drummond, AKA The Pioneer Woman, published this original recipe, but I changed it up a bit--partly out of necessity (no evaporated milk), and partly to healthy-fy them a bit (more pumpkin, using agave instead of sugar). I've tried a few different variations, including the original, and I think this is the winner:
1 cup all-purpose flour
2 teaspoons baking powder
1-½ teaspoon cinnamon
¼ teaspoons ground ginger
½ teaspoons nutmeg
½ teaspoons salt 4 tablespoons butter, cut into pieces
1 can pumpkin puree
1/3 to 1/4 cup agave nectar (I like 1/3, Chris says it's too sweet, so you take your pick. )
1 14-ounce can sweetened condensed milk
1 egg
1-½ teaspoon vanilla
1/4 cup chopped hazelnuts
Preheat the oven to 400 degrees and grease a 12 muffin pan.
Use a sifter to combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Drop the butter pieces into the dry mixture and combine them using your hands: pinch the butter pieces and work them into the dry mixture until it has the texture and appearance of damp sand. (I don't have a pastry cutter and the two knives method didn't work for me, but this came out perfectly, so I won't be buying one!)
In a separate bowl, combine the pumpkin, agave nectar, sweetened condensed milk, egg, and vanilla extract with a whisk until smooth. Add the pumpkin mixture to the first bowl, and stir to combine.
Distribute the batter and top with an extra sprinkle of cinnamon and brown sugar (if you like) and the chopped hazelnuts. Bake for 25 minutes and check for doneness with a toothpick. Enjoy!
(The Pioneer Woman mentioned that she usually has trouble filling all twelve cups with batter, but I haven't found that, especially after upping the pumpkin.)
No comments:
Post a Comment