A new version of one of my very favorite treats. I found this recipe in a wonderful new cookbook I just purchased, called A Harvest of Pumpkins and Squash. I'll definitely be posting more recipes from this cookbook as I try them out.
Ingredients:
1/2 cup minced fresh Rosemary
2 tsp. grated Lemon Zest
2 cups plus 1 tsp. Confectioners' Sugar
1 2/3 cups All-Purpose Flour
1/2 cup Polenta
2 tsp. Bkaing Powder
3 tsp. ground Cinnamon
3/4 tsp. ground Allspice
1/4 tsp. Salt
4 large Eggs
3/4 cup olive oil
3/4 cup Pumpkin Puree
2 Tbsp. raw sugar or demerara
Directions:
1. Preheat the oven to 350. Line 20 standard muffin cups with paper liners.
2. In a small bowl, combine the Rosemary and Zest and mash with the 1 tsp. Confectioners' Sugar. In a large bowl, stir together the 2 cups Confectioners' Sugar, Flour, Polenta, Baking Powder, Cinnamon, Allspice, and Salt. Add the Eggs and Rosemary mixture. Using an electric mixer, et on medium speed and beat until smooth. Add the Pumpkin and beat until smooth, about 2 minutes longer.
3. Spoon the better into the prepared muffin cups, filling each 3/4 full. Sprinkle with the raw sugar. Bake 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool slightly. Serve warm or room temperature. Store in an airtight container at room temperature for 2 days, or wrap tightly and freeze for up to a month.
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