The Daily Morsel

Pumpkin Muffins

Pumpkin muffins are another wonderful way to enjoy this fall squash.  Seasoned with warm spices and plumped raisins, these warm muffins provide a comforting breakfast treat or snack.  Cut in half and slather with pumpkin butter for an even sweeter treat.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 1 Dozen Muffins

Ingredients

8 ounces flour (about 1 ¾ cups)

4 ounces brown sugar (about 2/3 cup sugar)

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon fine sea salt

1 teaspoon pumpkin pie spice

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly ground nutmeg

½ to ¾ cup raisins, soaked in hot water for 10 minutes, optional

1 cup pure pumpkin puree

6 ounces of buttermilk or plain yogurt

2 large eggs

4 ounces butter, 1 stick, melted slowly and cooled

1 teaspoon vanilla extract

Equipment

12 cup muffin tin, paper muffin cups (optional)

Process

Preheat the oven to 350 degrees Fahrenheit.

Soak your ¾ cup raisins in hot water for 10 minutes if using.

Slowly melt the 1 stick of butter in a pan over low heat.  Remove from heat and set aside to cool slightly.

Grease the muffin tin with the butter wrapper (unless you are using paper muffin cups).

In a large bowl place 8 ounces flour, 4 ounces granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon freshly ground nutmeg and whisk together until combined.

Whisk together the 2 eggs in a small bowl.

In another large bowl mix together the 1 stick melted butter, 6 ounces buttermilk or yogurt, 1 cup pumpkin puree, 1 teaspoon vanilla extract, the raisins (if using) and the 2 whisked eggs.

Add the flour mixture to the wet mixture in 3 parts.  Mixing just until combined.

Pour into the greased muffin tin and bake for about 25 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center comes out clean.

Cool the muffins in the tin on a cooling rack for about 15-20 minutes before removing.

 A year ago on The Daily Morsel

Tags: Bread, Breakfast, dessert, muffin, pumpkin, pumpkin muffins, snack

This entry was posted on Saturday, October 29th, 2011 at 6:00 am and is filed under Appetizers, Breads, Breakfast, Desserts, Recipes, Snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.