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
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
12 cup muffin tin, paper muffin cups (optional)
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.