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Pumpkin Muffins

Pumpkin Muffins

 

SERVES: 12

 

INGREDIENTS:

1/3 cup golden raisins

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon ground cinnamon

1 stick unsalted butter, melted and cooled

3/4 cup packed light brown sugar

3/4 cup canned pure pumpkin

1/4 cup well-shaken buttermilk

2 large eggs

1 teaspoon pure vanilla extract

3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided

 

INSTRUCTIONS:

 

Preheat oven to 400°F.

 

Butter 12 muffin cup pan if not nonstick.

 

Soak raisins in hot water for 5 minutes, then drain.

 

In a large bowl, whisk flour, baking powder, baking soda, salt, ginger, cloves and cinnamon.

 

In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.

 

Combine with dry ingredients.

 

Stir well.

 

Add raisins and 2 tablespoons of pumpkin seeds.

 

Divide batter among muffin cups and sprinkle with remaining pumpkin seeds. Bake for 20 minutes.

 

Cool and serve.

Posted by: / June 24, 2010

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