Pumpkin muffins and everything nice.
I really went pumpkin happy with these giant Libys pumpkin puree cans I bought. My boys loved these muffing filled with tart dried cranberries and bittersweet chocolate morsels. I find that the best muffins (or quick breads) I have ever made take very little time to make, just like buttermilk pancakes you must not overwork the batter or you will end up with rubber like muffins.
1 cup plus 6 tablespoons all purpose flour
1/2 cup plus 2 tablespoons pumpkin puree
3/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 teaspoon mace
1/3 cup brown sugar
1/3 cup castor sugar
2 large eggs
2/3 cup buttermilk
6 tablespoons olive oil
1 teaspoon vanilla
1/3 cup bittersweet chocolate morsels
1/3 cup dried cranberries (chopped)
1/3 cup toasted chopped walnuts
Preheat your oven to 350* F. Line a muffin pan with liners and set aside. Sift all the dry ingredients in a large bowl, set aside. In a separate bowl whisk the pumpkin, eggs, oil, and vanilla until well combined. Add the buttermilk and whisk to combine. Pour in the dry ingredients and mix to combine (do not over mix the batter) toss the chocolate morsels, cranberries, and walnuts in a bowl with 1 teaspoon of flour and fold into your batter. Fill the prepared muffin pan and bake for approximately 18 minutes or until a toothpick inserted in the center comes out clean.