I’m not a pumpkin fan. I don’t crave pumpkin pie around Thanksgiving, nor do I get excited when Starbucks rolls out their pumpkin lattes every year (I wish they would bring back their maple lattes!). It’s not that I hate pumpkin, it’s just that I’m indifferent towards it.
My husband on the other hand loves pumpkin pie, but has a thing against whole pumpkins. Strange. I bought two miniature pumpkins to use in my photos and he wanted to make sure I wasn’t using them in the muffins and that he didn’t like seeing them on the counter. He never ceases to amaze me. After 14 years of knowing the man, you would think I would know all his idiosyncrasies. He certainly keeps me on my toes.
The original recipe called for golden raisins and instead I used orange-flavored dried cranberries. I also used 1/2 white whole-wheat flour and 1/2 whole-wheat pastry flour, so the muffins could be 100% whole-wheat without being dense. I learned this trick from making these pancakes.
The recipe also called for using raw unsalted sunflower seeds as a garnish on top of the muffins. Because I have a no-nuts husband (shhh…I used walnuts in the batter just chopped them up super-tiny 😉 ), I decided to garnish my muffins with a buttermilk icing. The icing was super easy to make: 1 cup of powdered sugar, 1 and 1/2 tablespoons of buttermilk, and 1/2 teaspoon of apple cider vinegar. I found the orginal recipe on chow.com. I whisked the ingredients directly in a sandwich bag and snipped of a corner to pipe the icing onto the muffins. It wasn’t the neatest method, but I didn’t want to dirty another bowl. I’m lazy like that. 😛
These muffins were good, not outstanding. My husband loved these (walnuts, pumpkins, and all). I loved the icing, though. The tang of buttermilk with the apple-cider vinegar works well.