Ingredients

Muffins:

Sunsweet Diced Dried Plums   135 grams / 1 cup
Whole-wheat pastry flour   230 grams / 2 cups
Brown sugar   135 grams / 3/4 cup
Baking powder   5 grams / 1 teaspoon
Baking soda   5 grams / 1 teaspoon
Salt   3 grams / 3/4 teaspoon
Cinnamon   2 grams / 1 teaspoon
Ginger   1.5 gram / 3/4 teaspoon
Nutmeg   .25 gram / 1/4 teaspoon
Pumpkin purée   200 grams / 3/4 cup
Eggs, large   110 grams / 2 each
Buttermilk   120 grams / 1/2 cup
Sunsweet Dried Plum Purée   75 grams / 1/4 cup
Vegetable oil   55 grams / 1/4 cup

Topping: 

Unsalted butter, cubed, chilled   45 grams / 3 tablespoons 
Whole-wheat pastry flour   60 grams / 1/2 cup 
Brown sugar   30 grams / 3 tablespoons
Cinnamon   1 gram / 1/2 teaspoon
Salt   .5 gram / 1/8 teaspoon

Yield: 12 muffins

Directions

1. Preheat the oven to 400F. Oil 12 muffin cups or line with paper liners. 

2. Soak the diced dried plums in room temperature water for 5 minutes. Drain.

3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

4. In another bowl, whisk together the pumpkin purée, eggs, buttermilk, plum purée, and oil. Mix into the flour mixture until just combined. Fold in the diced dried plums.

5. Fill the prepared muffin cups just below the rim. (Each muffin will have about 90 grams / 3.15 oz of batter.) Bake until a skewer inserted into the center comes out clean, 15 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.

Formulation courtesy of Sunsweet