2000s Recipes + Menus
Pumpkin Muffins
Makes12
- Active time:15 min
- Start to finish:45 min
November 2008
Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins.
- 1/3 cup golden raisins
- 2 cups all-purpose flour
- 2 teaspoons 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 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided
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Special equipment:
a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
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Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
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Soak raisins in hot water 5 minutes, then drain.
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Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
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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 Tbsp pumpkin seeds.
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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.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover pumpkin.
- Keywords
- andrea albin,
- buy this make that,
- fall
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