Directions:
- Heat the oven to 350°F.
- In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
- Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins.
- Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.)
- Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.31 Kcal (2170 kJ) | ||
| Calories from fat | 174.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 30% | |
|---|---|---|---|
| Cholesterol | 101.89mg | 34% | |
| Sodium | 346.48mg | 14% | |
| Potassium | 561.92mg | 12% | |
| Total Carbs | 80.49g | 27% | |
| Sugars | 34.92g | 140% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 204.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 246.89 Kcal (1034 kJ) | ||
| Calories from fat | 83.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 30% | |
|---|---|---|---|
| Cholesterol | 48.54mg | 34% | |
| Sodium | 165.04mg | 14% | |
| Potassium | 267.67mg | 12% | |
| Total Carbs | 38.34g | 27% | |
| Sugars | 16.63g | 140% | |
| Dietary Fiber | 1.6g | 13% | |
| Protein | 3.96g | 17% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 10% | |
| Calcium | 97.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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