Recipe by Zeph's Wife
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.
Top Review by DrLith
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.
- 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
Directions See How It's Made
- 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.