It has been much cooler and there is no doubt that Fall is here. I have not baked much in the summer due to not only the weather but also the kitchen renovations. It feels good to have the kitchen filled with aroma of warm spices often associated with this time of the year.
These muffins are wonderfully moist and keeps really well. I have used canned pumpkin puree. I would not recommend using freshly cooked pumpkin as it is watery and would throw off this recipe. Canned pumpkins have thicker consistency than the fresh ones.
Pumpkin Muffins - Dorie Greenspan
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground ginger
pinch of ground nutmeg and allspice
8 tb unsalted butter
1/2 cup sugar
1/4 cup packed brown sugar
2 large eggs
1/2 tsp vanilla extract
3/4 cup pumpkin puree
1/4 cup buttermilk
1/2 tsp golden raisins
1/2 cup chopped walnuts
1/4 tsp salt
Preheat oven to 400 degrees.
Whisk flour, ground spices, salt, baking powder and baking soda.
Using a mixer, cream butter and sugar until light and creamy. Add in eggs and vanilla. Beat for another 5 minutes. Reduce speed to low and pour in buttermilk and pumpkin puree. Mix well, mixed add in nuts, raisins and flour. Stir until well incorporated.
Pour into paper lined (medium) muffin tin , sprinkle pumpkin seeds/ sunflower seeds (optional) and bake until tops are brown, around 25 to 30 minutes.
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