Pumpkin Muffins

I could live on pumpkin-flavored goodies all year long. This recipe comes from Sounding My Barbaric Gulp! by way of Cafe Johnsonia. I didn’t add the raisins or nuts to the muffins and I had no pecans for the streusel, but these were crazy good.

Ingredients (Muffins)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg (I didn’t have fresh, but it was fine)
  • pinch of ground allspice
  • 1 stick (8 tablespoons) unsalted butter, at room temp.
  • 1/2 cup sugar
  • 1/4 cup (packed) light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup canned unsweetened pumpkin puree
  • 1/4 cup buttermilk
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts or pecans
  • about 1/3 cup sunflower seeds, for topping.

Directions (Muffins)

    1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
    2. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
    3. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
    4. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
    5. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
    6. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
    7. Bake for about 17 minutes, or until a knife inserted into the center of the muffins comes out clean.
    8. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

      Ingredients (Streusel Topping – enough for 12 muffins)

      • 1/4 cup all-purpose flour
      • 1/4 cup light brown sugar
      • 1/4 cup chopped pecans
      • 1/4 cup cold salted butter, cut into small pieces (if you use unsalted, add a pinch of salt — it needs it)

      Directions (Streusel Topping)

      1. Place all the ingredients in a small mixing bowl.
      2. Mix with your hands until crumbly.
      3. Top each well of muffin batter with 1 Tbsp. streusel.
      4. Bake as directed in recipe.

      One Response

      1. I’m definitely with you on the pumpkin goodies. These look great!

      Leave a Reply

      Fill in your details below or click an icon to log in:

      WordPress.com Logo

      You are commenting using your WordPress.com account. Log Out / Change )

      Twitter picture

      You are commenting using your Twitter account. Log Out / Change )

      Facebook photo

      You are commenting using your Facebook account. Log Out / Change )

      Google+ photo

      You are commenting using your Google+ account. Log Out / Change )

      Connecting to %s

      %d bloggers like this: