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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A Kathleen Stewart recipe as submitted to Fine Cooking magazine. You can make the batter up and keep in the refrigerator for up to a week! Lovely, spiced muffins - whenever you want them. Ingredients:
4 eggs |
1 cup sour cream or 1 cup plain yogurt |
3 cups pumpkin puree (canned is fine) |
1 cup packed light brown sugar |
1/2 cup sugar |
1/2 lb unsalted butter, melted |
1 1/4 lbs all-purpose flour |
2 tablespoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 tablespoons ground cinnamon |
3 tablespoons ground ginger |
1 pinch clove |
1 pinch white pepper |
1 1/2 cups golden raisins |
Directions:
1. Heat the oven to 350°F.
2. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.
3. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
4. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins.
5. Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.)
6. Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.
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