Recipe adapted from Sarabeth's Bakery
Makes 12-14 muffins
- Softened unsalted butter, for the pan
- 3-2/3 cups pastry flour, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1-1/3 cups superfine sugar
- 4 large eggs, at room temperature, beaten
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup seedless raisins (optional)
- 1/4 cup maple syrup
- 1/4 cup hulled unsalted pumpkin seeds
- Preheat oven to 400 degrees F. Butter the insides of 12 to 14 muffin cups, then brush the top of the pan with softened butter.
- In a medium bowl, sift the flour, baking powder, cinnamon, ginger and salt together.
- In a standing mixer, beat the butter on high until creamy, about 1 minute.
- Gradually beat in the sugar and continue beating until the mixture is pale in color and texture, about 5 minutes.
- Gradually beat in the eggs. Reduce to low.
- Beat in the pumpkin.
- Beat in the flour mixture in thirds, scraping down the sides of the bowl. Mix until smooth.
- Add the raisins. Increase the speed to high and beat for another 15 seconds, no longer.
- Using an ice cream scoop, portion the batter, round side up, into the prepared pans. Brush the tops with maple syrup and sprinkle with pumpkin seeds.
- Bake for 10 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the tops of the muffins are golden brown and a knife comes out clean, about 15 minutes more.
- Allow to cool for 10 minutes. Remove the muffins from the pan and cool completely.
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