My friend Yeonhee makes baking look so easy. She'll waltz into the kitchen, measure out the ingredients into a giant bowl, and, twenty minutes later, there'll be a batch of warm muffins sitting on the counter. These are absolutely delicious! They're fluffy and wheaty, with a nice pumpkin flavor. As someone who's not apt at baking, I was amazed. It's a guaranteed way to look like a domestic diva, with very little baking experience.
1 cup of whole wheat flour
1/2 cup of unbleached all-purpose flour
3/4 cup of dark brown sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
3 teaspoons of cinnamon
1/4 cup of honey
3/4 cup of pumpkin purée
1/2 cup of olive oil
1. Mix all of the ingredients together in a big bowl until everything is smoothly blended together.
2. Grease the muffin tin with olive or vegetable oil and dust it with a coat of flour. Carefully fill each muffin tin halfway. (She uses a 6-muffin tin.)
3. Bake in the oven at 350 degrees F for 20 - 25 minutes. (She bakes them for 20 minutes and leaves them in the oven for an additional 3 minutes, with the heat turned off.) Remove from oven and let it cool.