Tate's Bake Shop Pumpkin Muffins

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

INGREDIENTS

Nutrition
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DIRECTIONS

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