It has been a while since I've baked any muffins and I was having a craving today. I had a bit of buttermilk to use up, so I went in search of a new recipe. It used to be fairly rare that I would keep buttermilk on hand, and I would get frustrated when it seemed like every muffin recipe I wanted to make called for buttermilk, which I didn't have. Well, wouldn't you know that today, when I had buttermilk, I had a hard time finding a muffin recipe that used it. Sometimes you just can't win.
I also have not done much as much baking with pumpkin this winter as I would have liked to, so when I found this Bon Appetit recipe over at Epicurious that called for pumpkin and buttermilk, I knew this would be the one. I did make several adjustments to the recipe. First, I subbed white whole wheat flour for most of the all-purpose flour. I also cut down the amount of ginger and added a variety of other spices. In addition to the crystallized ginger, I added walnuts for a little crunch - pumpkin and walnuts just go together so nicely.
All around, a great, healthful muffin that will be sure to become part of my regular rotation.