I had some friends over for brunch last weekend and I tried to put together a menu that was seasonal, delicious, and easy to make for a crowd. The main dish was a crustless kale quiche with gruyere. I learned from my last quiche to always add cayenne, nutmeg, and pressed garlic to the custard… it will really elevate the flavor. Alongside, I made a colorful salad with arugula, radicchio, roasted butternut squash, and pomegranate seeds.
But really the whole menu was designed as an excuse to try out this recipe for pumpkin muffins from Martha Stewart. Low-fat yogurt really lightens up these cake-like muffins, and walnuts add some crunch and omega-3′s. Don’t skimp on the turbinado sugar topping. HAPPY THANKSGIVING!!
from Martha Stewart
3/4 cup vegetable oil plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1 tblsp pumpkin pie spice (homemade recipe)
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tblsp more for sprinkling
1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (1-cup capacity) with oil; set aside.
2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.