These delicious pumpkin muffins made with canned pumpkin puree were on Saturday’s baking class menu.
The recipe, which I only modified slightly, is from Baking: From My Home to Yours
They are based on the pumpkin muffins made by Sarabeth Levine, that Dorie believes should be the benchmark for pumpkin muffins everywhere.
Pumpkin Muffins
These pumpkin muffins turned out perfectly – moist and tender, not too sweet, with a gentle spiciness and a beautiful golden-orange color – just as Dorie described.
Because it seemed appropriate and both ingredients were in the pantry, I added a sprinkling of pumpkin seeds to the sunflower seeds and a handful of dried cranberries with the golden raisins.
Pumpkin Muffins Recipe
Prep Time: 15 minutes
Bake Time: 25 minutes
Yield:12 muffins
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Pinch ground allspice
1 stick unsalted butter, at room temperature
1/2 cup sugar
1/4 cup light brown sugar, packed
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned un-sweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins, dried cranberries, or a combination
1/2 cup chopped pecans or walnuts
1/3 cup unsalted raw sunflower seeds, pumpkin seeds, or a combination for topping
Recipe Preparation
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray a 12-cup regular-size muffin pan or place paper liners in the muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt and spices and set it aside.
In a large bowl, beat the butter with an electric mixer at medium speed until soft. Add both the sugars and continue to beat until light and smooth. Add the eggs one at a time and then continue to beat for another minute after the eggs have been incorporated. Beat in the vanilla.
Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the flour mixture in a steady stream, beating only until they disappear. (To avoid over mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.) Stir in the raisins and/or dried cranberries and nuts.
Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds and/or pumpkin seeds over the top of each muffin.
Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins in the pan for 5 minutes, then carefully remove each muffin from its cup and transfer them to a rack to finish cooling.
Source: This pumpkin muffins recipe comes from the wonderful cookbook, Baking: From My Home to Yours
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