Pumpkin Spice Muffins #1

This was my first try at the Muffin Method of baking. It tastes pretty good but more experiments for this seasonal treat are to come!


The Dry Stuff

All Purpose Flour - 303(g) / 11oz or 2 1/4 cups

Baking Powder (Double Action) - 10(g) / 1/3oz or 2 tsp

Baking Soda - 1 tsp

Salt - pinch

Ginger - 1-2 Tbs ( or to taste )

Cinnamon - 2 Tbs ( or to taste )

Nutmeg - 1 Tbs ( or to taste )

Clover - 1 Tbs ( or to taste )


The Wet Stuff

Sugar - 105(g) or 1/2 cup

Vegetable Oil - 1/2 cup

Whole Egg - 1 Large

Egg Yolk - 1 Large

Plain Yogurt - 1/2 cup

Pumpkin Puree' - 1/2 cup

The Process

Weigh EVERYTHING if you can, do not rely on measurements.

Put rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spray Muffin Tin with Oil Spray

Put Dry Stuff in Food Processor and mix for 5-10 seconds until color is consistent. Put in Bowl #1

Put Oil and Eggs together first in bowl #2. Then add the rest of the wet stuff and mix thoroughly.

Put contents of bowl #2 into bowl #1 and stir until everything is wet and lumpy

Put batter into muffin tins, fill tins 2/3 - 3/4 full only.

Put tins in oven and increase heat to 400 degrees Fahrenheit. Bake to 18-20 or until knife comes out of muffin clean.

Remove from oven and let cool in pan for 3 minutes.

Remove muffins from tin and set on side or upside down so bottoms can cool.

Serve immediately or store in air tight container