Pumpkin Muffins
By bedwards99
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
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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