Pumpkin muffins from Bouchon Bakery (page 86) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 14, 2018

    I used white whole wheat flour, which worked fine. I prepared the batter the night before and made 12 regular muffins, which took 28 minutes to bake. I used the mixer to make the batter, but think you could probably mix them by hand. I skipped the cream cheese frosting/filling, as these were already quite sweet (maybe a bit too sweet). The texture was light and fluffy, not dense like some pumpkin muffins.

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