Pumpkin Muffins Recipe - Cooking Index
3/4 cup | 148g / 5.2oz | Sweet unsalted butter - softened, plus |
Additional for buttering pan | ||
1 cup | 198g / 7oz | Sugar |
3 cups | 594g / 20oz | Eggs (large) |
1 1/2 cups | 355ml | Unsweetened pumpkin puree |
3 cups | 187g / 6.6oz | Cake flour |
1 tablespoon | 15ml | Baking powder |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-grated nutmeg |
2 1/2 teaspoons | 12ml | Ground cinnamon |
1/2 teaspoon | 2.5ml | Ground ginger |
3/4 cup | 120g / 4.2oz | Golden raisins |
3/4 cup | 82g / 2.9oz | Sunflower seeds |
Preheat oven to 350 degrees. Grease dozen-size medium muffin tin with butter.
Using an electric mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and mix until well blended. In a separate bowl, sift the flour, baking powder, salt, and spices. Slowly add sifted ingredients to pumpkin mixture and mix until batter is smooth. Add raisins.
Scoop the batter into buttered tins until 34 full and sprinkle tops generously with sunflower seeds. Bake 18 to 20 minutes, until muffins turn golden brown.
This recipe yields 12 muffins.
Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C32)
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