Tate's Bake Shop Pumpkin Muffins

In 'Tate's Bake Shop: Baking for Friends' by Kathleen King

• Ready In: 1 hr
• Yields: 12 muffins

Ingredients

• 2  cups unbleached all-purpose flour
• 1⁄2 cup  firmly packed dark brown sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄4 teaspoon baking soda
• 1  cup solid-pack pumpkin (not pumpkin pie filling)
• 8  tablespoons salted butter, melted
• 3⁄4 cup  chopped walnuts
• 2  large eggs
• 1⁄4 cup plain low-fat yogurt
• 1⁄4 cup  grade b pure maple syrup
• 1  teaspoon vanilla extract
• 3⁄4 cup dark raisins or 3⁄4 cup dried cranberries

Directions

1. Position an oven rack in the center of the oven and preheat the oven to 400°.
2. Butter twelve 3 x 1 1/2 inch muffin cups.
3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
4. In another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
5. Pour into the flour mixture and mix just until combined; do not overmix.
6. Fold in the raisins and walnuts.
7. Using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
8. Bake until a wooden pick comes out clean, 25-30 minutes.
9. Let the muffins cool in the pan on a wire rack for 10 minutes.
10. Remove from the pan and cool completely on the rack.