Pumpkin-Orange Muffins with Blood Orange Olive Oil

It’s that time of year again where pumpkin starts to make an appearance in a lot of recipes – and we love it! This muffin recipe calls for a citrus twist getting a hint of orange essence from our Blood Orange extra virgin olive oil. In addition to all the usual pumpkin spices, we get an extra flavor boost when we make our own “pumpkin buttermilk.” Combining our Pumpkin Spice balsamic vinegar with low fat milk makes a great pumpkin spice flavored buttermilk substitute needed for this recipe. Substituting extra virgin olive oil for butter has proven to be an easy and healthy alternative in baked goods. Check out our handy conversion guide.

INGREDIENTS

• 1 cup whole wheat flour
• 1 cup all purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1/8 teaspoon nutmeg
• ½ teaspoon ground ginger
• ¾ cup dark brown sugar, firmly packed
• 3 tablespoons molasses
• ¼ cup plus 1 teaspoon Olive This! Blood Orange Olive Oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• ¾ cup low fat milk
• 2 ½ teaspoons Olive This! Pumpkin Spice Balsamic or A-Premium White Balsamic Vinegar
• 1/2 teaspoon pumpkin pie spice
• ¼ cup to ½ cup of pecans, broken into pieces

DIRECTIONS

Preheat the oven to 400 degrees F.

In a medium-sized bowl, whisk together both flours, the baking soda, salt and the four spices (cinnamon, cloves, nutmeg, and ginger).

Pour the ¼ cup plus 1 teaspoon of blood orange olive oil into a measuring cup. Instead of greasing your pans with butter, dip a brush into the oil and coat the insides of your muffin pans. Save the rest of the olive oil for the recipe.

Make your “pumpkin buttermilk” by adding 2½ teaspoons of the a-premium white balsamic into the ¾ cup of milk plus 1/2 teaspoon of pumpkin pie spice. Set aside for 5 minutes. Meanwhile, in a large bowl combine the remaining olive oil, sugar, molasses, and one of the eggs. Whisk together well. Add the second egg and whisk again. Add the pumpkin and vanilla and mix all ingredients well.

In two batches, stir in the flour mixture alternating with the “pumpkin buttermilk,” just until combined.

Pour the batter into the olive oil -oiled muffin cups to about ¾ full. Tap the pan on the counter a few times to set the batter and remove any air bubbles. Sprinkle the pecan pieces on the top of each muffin.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pans for about 15 minutes. Then run a knife around the insides of each muffin cup and remove them carefully.

Enjoy them warm or at room temperature. If kept in an air-tight container they will keep in the fridge for about 3 days or the freezer for up to 3 months.

MAKES 12 MUFFINS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below.