Spiced Pumpkin Saskatoon Muffins
From Julie Van Rosendaal
Anyone with access to saskatoons needs a good muffin recipe in their repertoire; they pair well with moist pumpkin, which shouldn’t be reserved just for fall. If you like, replace the pumpkin with cooked sweet potatoes or squash, puréed in a food mill or mashed until smooth.
- 1 14-oz. (398 mL) can pumpkin purée
- 2 large eggs
- 1/2 c. packed brown sugar
- 1/2 c. canola oil
- 1 t. vanilla
- 1-3/4 c. all-purpose flour
- 1/2 c. sugar
- 2 t. cinnamon
- 1 t. ginger
- 1 t. baking soda
- 1/4 t. salt
- 1 c. fresh or frozen saskatoons
Preheat the oven to 375°F. In a large bowl, stir together the pumpkin purée, eggs, brown sugar, oil and vanilla. In another bowl, whisk together the flour, sugar, cinnamon, ginger, baking soda and salt. Add to the pumpkin mixture and stir until almost combined; add the saskatoons and stir just until blended.
Divide the batter among 12 paper-lined muffin tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the muffins and cool them on a rack.
Makes 1 dozen muffins.