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Pumpkin Muffins

Serves: 12 people

Recipe Ingredients

3/4 cup 148g / 5.2ozSweet unsalted butter - softened, plus
  Additional for buttering pan
1 cup 198g / 7ozSugar
3 cups 594g / 20ozEggs (large)
1 1/2 cups 355mlUnsweetened pumpkin puree
3 cups 187g / 6.6ozCake flour
1 tablespoon 15mlBaking powder
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-grated nutmeg
2 1/2 teaspoons 12mlGround cinnamon
1/2 teaspoon 2.5mlGround ginger
3/4 cup 120g / 4.2ozGolden raisins
3/4 cup 82g / 2.9ozSunflower seeds

Recipe Instructions

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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