I'm not the kind of person who fiends for pumpkin-anything, but I know lots of people who wait impatiently for fall just so they can indulge in pumpkin madness. This muffin was originally created for one such friend who can never get enough pumpkin in her life. It's pumpkinlicious, moist and spicy. The brandied raisins meld perfectly with the pumpkin flavor, and the crunchy, sugary pepitas give it just a little satisfying crunch.
Learn The Technique!
Right this way for a step-by-step slideshow of the techniques used in this recipe!
About This Recipe
|Active time:||20 minutes|
|Total time:||3 hours|
|Special equipment:||muffin papers and tin|
|This recipe appears in:||Weekend Baking Project: Pumpkin Muffins Sweet Technique: How To Make Pumpkin Puree|
- 8 ounces butter, softened
- 100 grams light brown sugar
- 110 grams sugar
- 3 eggs, room temperature
- 16 ounces pumpkin puree
- 200 grams all-purpose flour
- 150 grams whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cardamom
- 1 teaspoon ground cloves
- 240 grams buttermilk, room temperature
- 150 grams raisins, soaked in brandy and drained
- turbinado sugar and pepitas for sprinkling on top
Preheat oven to 350°F. Line a muffin tin with muffin papers and set aside. In the bowl of a stand mixer, cream together the butter and the sugars until they are light and fluffy. Add the eggs one at a time, scraping the bowl and beating well between additions. Sift all of the dry ingredients together. Add them to the batter in three additions, alternating with the buttermilk and mixing on low speed until they are incorporated. Remove the bowl from the mixer, scrape down the sides, add the raisins and finish mixing by hand.
Portion the batter evenly into the muffin cups, so they are a little more than two-thirds of the way full. Sprinkle the tops with a mixture of pepitas and turbinado sugar. Bake for approximately 20 minutes, rotating halfway through, until the tops are golden brown and a tester inserted in the center of the muffins comes out clean.
Cool the muffins in the pan for 10 minutes, then turn them out onto a rack and allow them to cool completely. Serve or store in an airtight container for up to two days.