Buckwheat Pumpkin Muffins

As I wait for my pumpkins to ripen on the vine I looked for interesting recipes I may want to try. This recipes has a small amount of buckwheat to enhance the sweetness of the squash. I look forward to trying this recipe adupted from The Splendid Grain by Rebecca Wood.

Ingredients:

2 cups coarsely grated pie pumpkin, winter
squash, or sweet potato

1 cup chopped pecans or walnuts

2 large eggs

3/4 cup milk, or soy milk

3 tablespoons unsalted butter or margarine, melted

2 teaspoons freshly grated orange zest

1/2 cup buckwheat flour

1-1/4 cups unbleached all-purpose flour

1/2 packed light brown sugar

1-1/4 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt, or to taste

Instructions:

Preheat the oven to 400°F.


Grease two 12-cup muffin tins.


Mix together the pumpkin, pecans, eggs, milk, butter, and orange zest in a medium mixing bowl.


Put the buckwheat flour, all-purpose flour, brown sugar, baking powder,
ginger, nutmeg, and salt in a seperate bowl.

Stir to combine and sift into the pumpkin
mixture, a little bit at a time, stirring to blend after each addition.

When all the dry ingredients are mixed, fill the muffin
cups about two thirds full. Be careful not to overmix this.

Bake for about 25 minutes, or until lightly browned and a cake tester or tooth pick inserted in the centers comes out clean. Cool on a wire rack for 5 minutes.

Remove muffins from tins and serve warm or cool thoroughly on the rack.