Sarabeth's Bakery Pumpkin Muffins

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READY IN: 1hr 5mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven; preheat oven to 400°.
  • Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
  • Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
  • Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
  • Gradually beat in the sugar, and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 mintues.
  • Gradually beat in the eggs.
  • Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
  • In thirds, beat the flour mixture, and mix until smooth.
  • Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
  • Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
  • Sprinkle the tops with sunflower seeds.
  • Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
  • Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).
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