Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

This post may contain affiliate links. Please read the disclosure policy.

About a week ago I finally found a few cans of pumpkin at the grocery store. I was super excited because I had been to several stores hoping to score some pumpkin. Looking for something warm and spicy to make for breakfast, I pulled out a can of pumpkin and decided to give these muffins a spin.

Have I mentioned how much I love the cookbook Baking: From My Home to Yours? It is incredible and there are so many mouth-watering recipes that I can’t wait to try. I have had this pumpkin muffin recipe bookmarked ever since I bought the cookbook over the summer. I have waited and waited for fall to arrive so that I could bake them and share these muffins with you.

All I can say is that the wait was totally worth it! Spicy pumpkin muffins packed with walnuts, raisins and spiced with cinnamon, nutmeg, ginger and allspice. They are great for a breakfast on the run or an afternoon snack.

Enjoy them straight out of the oven or at room temperature, either way they are sure to please. 🙂

Pin this recipe now to remember it later

Pin Recipe

Pumpkin Muffins

Servings: 12 regular sized muffins
No ratings yet

Ingredients 

  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon freshly grated nutmeg
  • pinch allspice
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup canned unsweetened pumpkin puree
  • 1/4 cup buttermilk
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts
  • raw pumpkin seeds, for sprinkling on top

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

  • Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.  Lower the mixer speed and add the pumpkin and buttermilk. On low speed, beat in dry ingredients. Using rubber spatula, gently fold in raisins and walnuts.
  • Divide batter equally among prepared muffin cups and sprinkle with pumpkin seeds. Bake until muffin tops are golden brown, 20 to 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: adapted from Baking: From My Home to Yours

Get new recipes weekly plus our FREE ebook!