Who doesn’t love a good muffin? They are the perfect compliment to any breakfast or great as a stand alone breakfast. I’ve even been known to eat a muffin for dessert now and then. You definitely don’t pass up the chance to bake a muffin recipe by the “Goddess of Bakedom”, Sarabeth Levine, from Sarabeth’s Kitchen. We first introduced you to Sarabeth in our Spring 2011 issue of Where Women Cook.
This recipe for pumpkin muffins is waiting to be baked up for your next breakfast, brunch, or Tuesday.
Summary: A moist and perfectly spiced way to enjoy pumpkin.
- Softened, unsalted butter (for the pan)
- 3 2/3 cups pastry flour, sifted
- 1 1/3 TB. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. fine sea salt
- 8 TB. unsalted butter, chilled, cut into 1/2-inch cubes
- 1 1/3 cups superfine sugar
- 4 large eggs, at room temperature, beaten
- 1 (15-oz.) can solid-pack pumpkin
- 1 cup seedless golden or dark raisins
- 1/4 cup hulled unsalted sunflower seeds
- Position a rack in the center of the oven, and preheat to 400 degrees. Brush the insides of 12-14 muffin cups with butter, and then brush the top of the pan.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty 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 minutes). Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen (about 15 seconds, no longer).
- Using an ice-cream scoop (2 1/2 inches in diameter), portion the batter, rounded side up, into prepared cups. Sprinkle the tops with the sunflower seeds.
- Bake for 10 minutes. Reduce the oven temperature to 375 degrees, and continue baking until the tops of the muffins are golden brown or a wire tester inserted into the center of the muffin comes out clean (about 15 minutes more).
- Cool in pan for 10 minutes. Remove the muffins from the pan, and cool completely.
Butter only the cups you are going to use, or the butter in the empty cups will burn.
For the muffins, if you use generous scoops of batter, the yield will be 12. For smaller muffins , use seven muffin cups in each of two muffin pans. Distribute the batter in a random pattern (not in rows) in each pan so the muffins bake evenly.
Cooking time: 25 minute(s)
Number of servings (yield): 12