Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins.
Recipe information
Total Time
45 min
Yield
Makes 12 muffins
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
Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
Preparation
Step 1
Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Step 2
Soak raisins in hot water 5 minutes, then drain.
Step 3
Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
Step 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.
Step 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.
