With fall in full swing, we whipped up a recipe with one of our favorite ingredients, pumpkin! These Pumpkin Brown Sugar Muffins are perfect for a slow morning with a cup of our Karma Blend or even for an afternoon snack! Recipe below.
< img src="https://classic.onehopewine.com/wp-content/uploads/pumpkin-brown-sugar-muffins-4.jpg" alt="pumpkin-brown-sugar-muffins-4" width="5472" height="3648" class="alignnone size-full wp-image-100773" />
1. 2 cups all-purpose flour
2. 2/3 cup packed brown sugar
3. 1/3 cup granulated sugar
4. 1 tablespoon baking powder
5. 1 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1/4 teaspoon baking soda
8. 1/4 teaspoon ground ginger
9. 1/2 cup butter salted, melted
10. 1/2 cup Pumpkin (canned and unsweetened 100% pumpkin is OK) roasted soft mashed fresh pumpkin if you have time
11. 2 large eggs, lightly beaten (always buy 3 in case they are small)
12. 1/3 cup buttermilk
Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.
Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.
For Coffee Creme & Dusting
Heavy Whipping Cream 1 cup
ONEHOPE Karma Coffee Ground
Sweetener or powdered Sugar ( just a dash)….whip cream and mix 3-4 pinches of fresh ONEHOPE Karma coffee through
Serve Pumpkin Muffins in parchment paper tied with jute string - on a wood board with the bowl of coffee creme on the side. Dust top of muffins in powdered sugar. Sprinkle with whole roasted coffee beans.
The ONEHOPE Team
Recipe and Styling: Kylie Jaye of SoClever, Inc.