Pumpkin Muffins

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. :)

Pumpkin Muffins

Spicy pumpkin muffins packed with walnuts, raisins and spiced with cinnamon, nutmeg, ginger and allspice.

Yield: 12 muffins


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 light 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


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.

Source: adapted from Baking: From My Home to Yours

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