I bought some buttermilk from the farmers market last week. The packaging is so quaint – I didn’t want to open it up. It’s the time of the year when I enjoy making Norwegian waffles – they’re made with buttermilk, slightly sweet, and typically served cold with butter, cheese and strawberry jam. I haven’t dug out my waffle maker yet…so for now, there’ll be other buttermilk-baking going on.
This recipe makes 48 mini-muffins. Good luck saving them for eating later…
Adapted from a Martha Stewart recipe.
- 10 tbs unsalted butter, at room temperature
- 3 c brown rice flour (gluten-free)
- 2 1/4 tsp xanthum gum
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 teaspoon allspice
- 1/3 c buttermilk
- 2 tsp apple cider
- 1 15-oz can pure pumpkin puree
- 3/4 c brown sugar
- 2 eggs, at room temperature
Cinnamon Sugar Coating:
- 3/4 c granulated sugar
- 2 1/2 tsp cinnamon
- 1/4 c butter, melted
- 1 tsp apple cider
What you do:
- Heat oven to 350°.
- Using non-stick baking spray, grease and flour 4 mini muffin tins.
- In lg bowl sift flour, xantham gum, baking powder & soda and spices.
- In a separate bowl, whisk together the buttermilk and the pumpkin puree until evenly mixed.
- In bowl of standard mixer beat butter until light and fluffy.
- Add brown sugar and beat until well creamed.
- Add eggs, one at a time, beating well after each addition.
- With the mixer on low, slowly alternate adding flour mixture and pumpkin.
- Mix until well incorporated.
- Divide and spoon batter among muffin cups.
- Bake 8-12 min, until inserted toothpick comes out clean.
- Cool for 5 min and transfer to wire rack.
- In deep bowl combine cinnamon and sugar.
- Melt butter in saucepan.
- Add apple cider.
- Brush muffin with butter mixture and toss in cinnamon-sugar mixture.