Pumpkin Muffins
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
40
Spice
38
Sweetness
49
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3.666667 cups
Pastry Flour (sifted)1 tbsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (freshly grated)1 tsp
Fine Sea Salt1.333333 cups
Sugar (superfine)1 cup
Golden (seedless)Directions:
1
Position a rack in the center of the oven and preheat to 400˚F
2
Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan
3
Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl
4
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute
5
Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes
6
Gradually beat in the eggs
7
Reduce the mixture speed to low
8
Beat in the pumpkin; the mixture may look curdled
9
In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth
10
Add the raisins
11
Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer
12
Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups
13
Sprinkle the tops with the sunflower seeds
14
Bake for 10 minutes
15
Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more
16
Cool in the pan for 10 minutes
17
Remove the muffins from the pan and cool completely
18
Position a rack in the center of the oven and preheat to 400˚F
19
Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan
20
Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl
21
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute
22
Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes
23
Gradually beat in the eggs
24
Reduce the mixture speed to low
25
Beat in the pumpkin; the mixture may look curdled
26
In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth
27
Add the raisins
28
Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer
29
Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups
30
Sprinkle the tops with the sunflower seeds
31
Bake for 10 minutes
32
Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more
33
Cool in the pan for 10 minutes
34
Remove the muffins from the pan and cool completely