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Gourmet
November 2008

Pumpkin Muffins

Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 12 muffins

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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.

    Step 2

    Soak raisins in hot water 5 minutes, then drain.

    Step 3

    Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

    Step 4

    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.

    Step 5

    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.

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