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
-
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 Tbsp 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.
