Rosemary-Polenta Pumpkin Muffins
Recipe reprinted with permission
Lou Seibert Pappas, Harvest of Pumpkins & Squash (Chronicle Books, 2008)
- ¼ cup minced fresh rosemary
- 2 tsp. grated lemon zest
- 2 cups confectioners’ sugar, plus 1 teaspoon
- 1 2/3 cups all-purpose flour
- ½ cup polenta
- 2 tsp. baking powder
- 3 tsp. ground cinnamon
- ¾ tsp. ground allspice
- ¼ tsp. salt
- 4 large eggs
- ¾ cup California Olive Ranch extra virgin olive oil
- ¾ cup pumpkin purée, canned or homemade
- 2 Tbsp. demerara or raw sugar
Preheat the oven to 350°F. Line 20 standard muffin cups with paper liners, or line bottom of a 9″ springform pan with parchment paper and butter the sides of the pan.
In a small bowl, combine rosemary and zest and mash with the 1 tsp confectioners’ sugar. In a large bowl, stir together the 2 cups confectioners’ sugar, the flour, polenta, baking powder, cinnamon, allspice, and salt. Add eggs and rosemary mixture.
Using an electric mixer set on medium speed, beat until blended. Slowly pour in the oil, beating until smooth. Add pumpkin and beat until smooth, about 2 minutes longer. Spoon the batter into the prepared muffin cups, filling each three-fourths full, or spread in the prepared cake pan. Sprinkle with the demerara sugar.
Bake until a toothpick inserted into the center comes out clean, 18-20 minutes for muffins or 45-50 minutes for coffeecake.
Transfer to a wire rack and let cool slightly, then turn the muffins out onto the rack or remove the sides of the springform pan, if using. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.