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Sarabeth's Bakery Pumpkin Muffins

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“In' Sarabeth's Bakery: From My Hands To Yours'”
1hr 5mins
12 muffins

Ingredients Nutrition


  1. Position a rack in the center of the oven; preheat oven to 400°.
  2. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
  3. Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
  4. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
  5. 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.
  6. Gradually beat in the eggs.
  7. Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
  8. In thirds, beat the flour mixture, and mix until smooth.
  9. Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
  10. Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
  11. Sprinkle the tops with sunflower seeds.
  12. 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.
  13. Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

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