These muffins combine the spices of pumpkin pie into a moist muffin with figs. Muffins are the perfect take along food. We like to have some muffins in the freezer for when unexpected company drops in for coffee.
Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 cup dried figs, chopped
- 1 teas baking soda
- 1 teas ground cardamom
- 1 teas ground cinnamon
- 1 teas ground ginger
- 1/4 teas ground cloves
- 2 eggs
- 1 cup cooked mashed pumpkin
- 1/3 cup palm sugar
- 1/4 cup molasses
- 1/4 cup olive oil
- 1 teas vanilla extract
- apprx 1/2 cup milk, soured with 2 teas vinegar (See Note)
- pumpkin seeds
- coarse sugar
Directions
- Put the 1/2 cup chopped figs in a glass measuring cup and add boiling water to barely cover.
- Combine the flours, soda and the spices in another bowl.
- In another large bowl while whisking the eggs add the pumpkin, sugar, molasses, oil and vanilla.
- Remove the figs from the measuring cup with a slotted spoon and dropping them into the flour mixture. Toss with the flour to coat. Reserve the liquid in the measuring cup.
- NOTE: Add to the measuring cup with the fig soaking liquid enough milk to make 3/4 cup. This will be approximately 1/2 cup of milk as noted in the recipe. Add the 2 teas of vinegar to sour.
- Alternately fold the flour mixture and milk mixture to the pumpkin mixture.
- Put in greased muffin tins ( or silicone or paper muffin liners).
- Sprinkle the tops of the muffins with the pumpkin seeds and the coarse sugar.
- Bake at 375 F for 20-25 minutes.
These muffins would be equally good with dates, prunes or even raisins. I always soak dried fruit before adding it to muffins. It just makes for a moister muffin.