Pumpkin Hazelnut Muffin
This Pumpkin Hazelnut Muffin recipe has a tender crumb, full of pumpkin flavor, along with just enough the spices that enhance the monotone essence of the squash while being very moist and satisfying!
Servings Prep Time
12-14muffins 10minute
Cook Time
Servings Prep Time
12-14muffins 10minute
Cook Time
Dry Ingredients:
Wet Ingredients:
Dry Ingredient Directions:
  1. Preheat oven to 375˚F | 191°C
  2. Place the toasted hazelnuts into the bowl of a food processor, fitted with a blade attachment. Add the baking powder, baking soda, cinnamon, salt, ginger, nutmeg, clove, light & dark brown sugar and seal with its lid. Pulse the mixture several times, to start to break up the hazelnuts into a fine powder. Having added the spices and sugars will prevent the hazelnuts from being ground into nut butter while pulverizing the nut to a fine flour. This will also mix the baking powder, baking soda, and salt well into the final mix. Add in the remaining flour, and pulse until the dry ingredients are uniform throughout the mixture.
Wet Ingredient Direction:
  1. In a 2 cup liquid measuring cup, add the butter and place it into the microwave. Set the timer for 2 minutes and press start; watch the butter until it is just melted and remove.
  2. Add the melted butter to a medium-size bowl. Measure and add the yogurt, pumpkin purée, sour cream | Mexican crème | crème fraîche, eggs, vanilla extract, and white miso (if using). The miso will add a wonderful pop of umami, that blended with the fall spices, the earthy pumpkin, and molasses rich sugars. Using a whisk, blend these ingredients together for a minute, incorporating all the ingredients together.
  3. Pour the Dry Ingredients on top of the Wet Ingredients and fold together using a spatula. Mix the batter it just comes together, with no more flour ribbons.
  4. Using a large spoon or ice cream scoop, fill a lightly greased muffin tin 2/3 of the way full with the batter. One can use baking cups | muffin cups if they wish.
  5. To bake, place in the center of the oven, baking for about 30 minutes or the internal temperature of the muffins reads 205°F | 96°C on a thermometer.
  6. This Pumpkin Hazelnut Muffin can also be topped with a Hazelnut Crumble, chopped toasted hazelnuts, a pumpkin spice sugar, or flaked oats | rye | barley | wheat. All these additions will add texture and emphasize other flavors to the finished muffin.
Recipe Notes

Pumpkin Hazelnut Muffin Recipe Variations:

  • Instead of using hazelnuts, try almonds, pecans, walnuts, or pumpkin seeds.  Still toast the nut or seed, to add that extra complexity to the first bite.
  • Add 2 tablespoons of minced crystallized ginger, for extra zing!
  • Use a tablespoon of orange marmalade instead of the citrus zest
  • Frost with a Maple Bourbon Cream Cheese Frosting to make them into cupcakes

Executive Chef: Sean Z. Paxton

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