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Pumpkin Muffins

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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

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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

Details

Servings 12

Preparation

Step 1

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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