BraveTart's Pumpkin Muffins

I first became aware of Stella Park, aka Bravetart, via Kenji Lopez-Alt on Serious Eats, and after trying her Mini Egg Chocolate Cookies and other recipes, I've been turning to her takes on baked goods first. Yes, it's April not Trader-Joe's-Pumpkin-season, but I had a can of pumpkin that I've been meaning to use up and a craving, so I used her Spiced "Pumpkin" Loaves recipe as a starting point. I didn't have any walnut oil, so I used all butter. As usual, I reduced the sugar by about 10%. I wasn't sure if the measurement for nuts was correct, so I used 12 ounces instead of 16 ounces. There's plenty of walnuts, as shown, but if you really like nuts, the recipe can certainly support the full 16 ounces. The recipe yielded 24 muffins. The recipe as I made it is written in metric, because currently the buttons on my scale are a bit sticky and not easily switching between metric and Imperial.



Line muffin tins with paper liners, and spray with oil.

149 g unsalted butter
130 g sugar
130 g brown sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
1 tsp kosher salt
2 3/4 tsp ground nutmeg
1 Tbsp ground cinnamon
1 3/4 tsp ground ginger
1/4 tsp cloves
1 Tbsp vanilla extract
2 eggs + 1 egg yolk
397 g canned pumpkin
71 g cream
170 g all purpose flour
85 g whole wheat flour
340-454 g walnuts, chopped

Preheat oven to 350°

Combine the butter, oil, sugars, baking powder, soda, salt and spices in a large mixing bowl. Beat them all together for about eight minutes. Stop the mixer to scrape the sides down occasionally.

Add the eggs, one at a time, and mix until each is thoroughly incorporated. Turn the mixing speed to low and add in the flours all at once, followed by the squash puree and then the milk or cream. Quickly add in the nuts and shut off the mixer as soon as everything appears mixed together.

Portion into lightly greased muffin pans and bake for about 20 minutes.