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Recipe

Pumpkin-Spice Muffins

Ben Fink

Yield: Yields about 20 medium muffins.

This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of the pumpkin.

For more pumpkin recipes, see our Sweet & Savory Pumpkin slideshow or our Pumpkin Dessert Recipes slideshow for inspiration.

Ingredients

  • 4 eggs
  • 1 cup sour cream or plain yogurt
  • 3 cups pumpkin purée (canned is fine)
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/2 lb. (16 Tbs.) unsalted butter, melted
  • 1-1/4 lb. (4-1/2 cups) all-purpose flour
  • 2 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbs. ground cinnamon
  • 3 Tbs. ground ginger
  • Pinch cloves
  • Pinch white pepper
  • 1-1/2 cups golden raisins

Nutritional Information

      Nutritional Sample Size per muffin
      Calories (kcal) : 340
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 70
      Sodium (mg): 280
      Carbohydrates (g): 52
      Fiber (g): 3
      Protein (g): 6

Preparation

  • Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins. Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes. Remove the muffins from the tin when they’re cool enough to handle.

Reviews

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Reviews

  • Andrea123456789 | 01/11/2017

    I followed this recipe to the letter and I'm astounded this recipe has all five star ratings!!!! The amounts are wrong across the board and I only realized when I tasted the batter before putting them in the oven. It should have been 2 tsp of baking powder not 2 tbsp, and the cinnamon and ginger amounts are incorrect as well. The batter tasted phenomenal until I encorparted the flour. I threw a tray in just to be sure and they were disgusting when they came out. A recipe with incorrect amounts should never be 5 stars no matter how much you "should know better". Thanks for the wasted money and ingredients!

  • Sidari | 12/26/2015

    These were truly delicious. Light, airy and not overly sweet. I tinkered with the spices ever so slightly but kept the essence of the recipe. A keeper recipe for sure.

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