|3 cups ||pumpkin purée, canned or |
|1 cup ||sour cream or |
|1 cup ||packed light brown sugar|
|1/2 cup ||sugar|
|1/2 lb. ||unsalted butter, melted|
|1-1/4 lb. (4-1/2 cup) ||all-purpose flour|
|2 tbsp. ||baking powder|
|1 tsp. ||baking soda|
|1 tsp. ||salt|
|3 tbsp. ||ground cinnamon|
|3 tbsp. ||ground ginger|
|1 dash ||of ground cloves|
|1 dash ||of white pepper|
|1-1/2 cup ||golden raisins|
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1. Heat the oven to 350°F.
2. Grease and flour a muffin pan (or use muffin papers, preferably foil). Set aside.
3. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.
4. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
5. Slowly add the dry ingredients to the pumpkin mixture, stirring until just mixed. Gently fold in the raisins.
6. Scoop about 1/2 cup batter into each muffin tin so that the curve of the batter is even with the rim of the cup.
7. Bake the muffins in the middle of the oven 30-35 minutes. Muffins should be firm to the touch and a toothpick inserted in center should come out clean.
8. Remove the muffins once pan has cooled.
YIELD: Makes about 20 muffins
These muffins make a lovely snack or simple breakfast. Just smear it with a little butter. The recipe calls for golden raisins. We didn't have those so I substituted with dried tart cherries and received perfect results.
muffin, pumpkin muffin