Today's recipe was for Pumpkin Muffins and was chosen by our hostess this week, Kelly from Sounding My Barbaric Gulp. Head on over there and see her and check out the recipe.
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 of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping
- Center a rack in the oven and preheat the oven to 400°.
- Butter, spray or line 12 cupcake molds in a regular-size pan.
- Place the pan on a baking sheet.
- Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
- One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
- Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
- Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
- Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly's note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
- Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.
NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.
I did lower my baking time to 19 minutes which probably could have been 17, but when I checked at 19 they were done!! I made a Rum Raisin Carrot Cake for a dinner with friends and had some cream cheese icing leftover so I iced a few of the cupcakes. Hubby said they were great before, but are superb now.
Original post date 10-21-2008
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