With Dried Plum Purée and Diced Dried Plums and a crumbly strudel on top, these muffins have a nuanced balance of crunchy and chewy textures. The puree also binds with the pumpkin puree to lock in moisture, keeping these muffins fresh for a longer amount of time. The same recipe works with fresh cranberries in place of the diced dried plums.
Yield: 12 muffins
135 g / 1 cup Diced Dried Plums
230 g / 2 cups whole-wheat pastry flour
135 g / 3/4 cup brown sugar
5 g / 1 teaspoon baking powder
5 g / 1 teaspoon baking soda
3 g / 3/4 teaspoon salt
2 g / 1 teaspoon cinnamon
1.5 g / 3/4 teaspoon ginger
.25 g / 1/4 teaspoon nutmeg
200 g / 3/4 cup pumpkin puree
2 large eggs
120 g / 1/2 cup buttermilk
75 g / 1/4 cup Dried Plum Purée
55 g / 1/4 cup vegetable oil
45 g / 3 tablespoons unsalted butter, cubed and chilled
60 g / 1/2 cup whole-wheat pastry flour
30 g / 3 tablespoons brown sugar
1 g / 1/2 teaspoon cinnamon
.5 g / 1/8 teaspoon salt
Preheat the oven to 400F. Oil 12 muffin cups or line with paper liners.
Soak the diced dried plums in room temperature water for 5 minutes. Drain.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, whisk together the pumpkin puree, eggs, buttermilk, plum puree, and oil. Mix into the flour mixture until just combined. Fold in the diced dried plums
Fill the prepared muffin cups just below the rim. (Each muffin will have about 90-g / 3.15-ounces of batter.) Bake until a skewer inserted into the center comes out clean, 16 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.