Sarabeth's Bakery Pumpkin Muffins
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
12 muffins
ingredients
- softened unsalted butter, for the pan
- 3 2⁄3 cups pastry flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon fine sea salt
- 8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
- 1 1⁄3 cups superfine sugar
- 4 large eggs, at room temperature, beaten
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup seedless golden raisins or 1 cup dark raisin
- 1⁄4 cup hulled unsalted sunflower seeds
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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