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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins. 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 |
Directions:
1. Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
2. Soak raisins in hot water 5 minutes, then drain.
3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
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.
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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