Pumpkin Espresso Muffins

I wanted to make my Kitchen Sink muffins tonight but I did not do a weekend shop and I had little to no Whole Wheat flour…

I did have 1/2 of a can of Organic pumpkin from a previous muffin experiment; Pumpkin & Praline muffins… Yea, they were good. I will write up those bad-boys when I get a moment.

click on the image at left for a slightly larger view

Anyway – here are the ingredients.
Note – the pulverized Pecan meal is totally DIY – I used the business end of a K-Bar hunting knife and a big-ass stoneware mug in place of a mortar and pestle – you know, to help maintain the manly-man aspect of this recipe.

1 cup White Flour – 1/2 cup Whole Wheat Flour
1 TSP Baking Soda – 1 TSP Baking powder
Pinch Salt
1/2 TSP ea. – Nutmeg, Cinnamon and ground Ginger
1/2 cup pulverized pecans

1 Egg – 1/4 cup sugar – 1/3 cup Veg.Oil –
1 cup pre-cooked pumpkin
1/2 cup Milk
Instant espresso powder

Combine first 8 ingredients in large bowl.
Pulverize 1/2 cup whole or chopped Pecans into powder or meal.
Add to dry mix.
Make a well in center of dry mix.

Beat egg in bowl. Add sugar, cooking oil, pumpkin and milk.
Pour into center of dry mix well
Stir long enough to just moisten everything. Do not over mix.
Divide batter between 12 muffin tins.
Sprinkle tops of uncooked muffin batter with espresso powder.
Bake at 400 degrees (F) for 15 minutes.
Let stand 5 minutes. Serve warm, with butter and lots of hot coffee!