Tate's Bake Shop Pumpkin Muffins

Name: Tate's Bake Shop Pumpkin Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 muffins
Ingredients: 473.18 ml unbleached all-purpose flour; 118.29 ml firmly packed dark brown sugar; 7.39 ml baking powder; 4.92 ml ground cinnamon; 2.46 ml ground cloves; 2.46 ml salt; 1.23 ml freshly grated nutmeg; 1.23 ml baking soda; 236.59 ml solid-pack pumpkin (not pumpkin pie filling); 118.32 ml salted butter, melted; 177.44 ml chopped walnuts; 2 large eggs; 59.14 ml plain low-fat yogurt; 59.14 ml grade b pure maple syrup; 4.92 ml vanilla extract; 177.44 ml dark raisins or 177.44 ml dried cranberries

Submitted by ratherbeswimmin

"In 'Tate's Bake Shop: Baking for Friends' by Kathleen King"

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Ready In:: 1hr
Ingredients:: 16
Yields:: 12 muffins

ingredients

473.18 ml unbleached all-purpose flour
118.29 ml firmly packed dark brown sugar
7.39 ml baking powder
4.92 ml ground cinnamon
2.46 ml ground cloves
2.46 ml salt
1.23 ml freshly grated nutmeg
1.23 ml baking soda
236.59 ml solid-pack pumpkin (not pumpkin pie filling)
118.32 ml salted butter, melted
177.44 ml chopped walnuts
2 large eggs
59.14 ml plain low-fat yogurt
59.14 ml grade b pure maple syrup
4.92 ml vanilla extract
177.44 ml dark raisins or 177.44 ml dried cranberries

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.