I've been playing with pumpkin ( for my baking ) since the beginning of this month and some were successful while some were not good as expected... When I saw this recipe ( and I still had some leftover pumpkin puree in the fridge! ) , I thought I would give it a try for the last time of my 'pumpking episode' which fortunately, it turned out to be a happy ending ! You know what I mean..right?? lol
The recipe is ( again) from Dorie Greenspan which I've got it from a food blog ( TWD's participants ) ... I didn't modify the recipe except reducing some sugar and sprinkled nuts on top instead of mixing them into the batter !
2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg pinch of ground allspice 1 stick (8 tablespoons) unsalted butter, at room temp. 1/2 cup sugar 1/4 cup (packed) light brown sugar 2 large eggs 1/2 teaspoon vanilla extract 3/4 cup canned unsweetened pumpkin puree 1/4 cup buttermilk 1/2 cup golden raisins 1/2 cup chopped walnuts or pecans
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
Bake for about 20-25 minutes, or until a knife inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.