Pumpkin Muffins

Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins. Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Muffins-350633#ixzz1b38QmZN7
Pumpkin Muffins
Pumpkin Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/3

    cup golden raisins

  • 2

    cups all-purpose flour

  • 2

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 3/4

    teaspoon ground ginger

  • 1/8

    teaspoon ground allspice

  • 1/8

    teaspoon ground cloves

  • 1/2

    teaspoon salt

  • 1

    stick unsalted butter, melted and cooled

  • 3/4

    cup packed light brown sugar

  • 3/4

    cup canned pure pumpkin

  • 1/4

    cup well-shaken buttermilk

  • 2

    large eggs

  • 1

    teaspoon pure vanilla extract

  • 3

    tablespoon raw green (hulled) pumpkin seeds (pepitas), divided

  • Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

  • Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Muffins-350633#ixzz1b38TjoMC

Directions

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick. Soak raisins in hot water 5 minutes, then drain. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack. Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Muffins-350633#ixzz1b38ZHXGf

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