Pumpkin Muffins

October 29th, 2011 by Erin Gennow
Pumpkin Muffins

Pumpkin Muffins

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


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.

 A year ago on The Daily Morsel


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2 Responses to “Pumpkin Muffins”

  1. […] Muffins – a great make ahead standby (lemon poppy seed, pumpkin, and […]

  2. […] A year ago on The Daily Morsel […]

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