Prep 20 mins
Cook 30 mins
With reports lately saying pumpkin is a "Super Food" and how good and healthy pumpkin is for you, I went searching for pumpkin recipes and copied this recipe from Pumpkin Masters site. Smells so good baking and tastes terrific too.
- 3 cups pumpkin puree, canned
- 4 eggs
- 1 cup sour cream or 1 cup plain yogurt
- 1 cup brown sugar, packed, I used light
- 1⁄2 cup sugar
- 1⁄2 lb unsalted butter, melted
- 4 1⁄2 cups flour, all-purpose
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons ground cinnamon
- 3 tablespoons ground ginger
- 1 dash ground cloves
- 1 dash white pepper
- 1 1⁄2 cups golden raisins
- Heat the oven to 350°F
- Grease and flour a muffin pan (or use muffin papers, preferably foil). Set aside.
- 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 pumpkin mixture, stirring until just mixed. Gently fold in the raisins.
- Scoop about 1/2 cup batter into each muffin tin so that the curve of the batter is even with the rim of the cup.
- Bake the muffins in the middle of the oven 30-35 minutes. Muffins should be firm to the touch and a toothpick inserted in center should come out clean.
- Remove the muffins once pan has cooled.
The batter was incredibly stiff with only 1 cup of yogurt, so I added a 2nd cup of yogurt AND some milk (maybe 1/2 c). And this yielded way more than 20 muffins--I filled three standard muffin trays, for 36 muffins, and still had batter left over. It's possible I mis-measured on the flour, but when I consider that most 1-dozen muffin muffin recipes call for 1.5-2 cups flour at most, I don't think it was just my mistake.