A bed and breakfast in Austin Texas

Pumpkin Muffins with Golden Raisins


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, divided

Preheat over to 400 degrees F with rack in middle. Butter 12 (1/2 cup) muffin pan if not nonstick.

Soak raisins in hot water for 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 tablespoons pumpkin seeds. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Yield: 12 muffins
Prep Time: 15 minutes
Total Time: 45 minutes



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