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Pumpkin-Spice Muffins Recipe

Pumpkin-Spice 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. Yields about 20 medium muffins.

To learn more, read the article:
Make-Ahead Muffin Batters
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

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.

nutrition information (per serving):
Size : per muffin; Calories (kcal): 340; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 8; Protein (g): 6; Monounsaturated Fat (g): 4; Carbohydrates (g): 52; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 70; Fiber (g): 3;
photo: Ben Fink
From Fine Cooking 29 , pp. 52-55
October 1, 1998


user reviews

Star Star Star Star Star Love these! so moist. Love the fact that this is a make ahead batter that keeps for a week. This really makes nearly 3 dozen standard muffins!
Star Star Star Star Star This muffin is heavy on the ginger spice, and not very sweet, although the texture is nice. It really would pair nicely with coffee or tea, the way that a scone or biscotti would.
Star Star Star Star Star Just lovely! These are a big hit at my house. So tender and spicy. Cut the recipe in half and it made 12 large muffins, and half of them are in the freezer for busy mornings or late night snacks later on. I added some chopped toasted walnuts along with raisins this time and loved it! I think I might swap out the raisins next time and give mini chocolate chips a try.
Star Star Star Star Star This exactly what it says light and airy. I have eaten several pumpkin breads that are kind of oily and very dence. These muffins are very light and airy! I cut the recipe in half and it made 18 regular sized muffins. Also, I did not have yogurt or sour cream on hand so I used butter milk. I am a big fan of butter milk. I am licking my lips now! On a side note... I made this batch to bring to my friend that is running her first Marathon, The Marine Corps Marthon at that... she is carbo-loading these few days before her big event.
Star Star Star Star Star My new favorite pumpkin muffin recipe! Love, love, love all the spices, will not change a thing the next time I make it.
Star Star Star Star Star I LOVE this recipe! It is my fall go-to. Of course, I spice it up a little differently but I always keep the ginger and cin. It makes a TON but the batter freezes great as well as the finished product. And let's get real about it, a muffin is just a naked cupcake.... so top it with cream cheese frosting (not too sweet!) with grated lemon zest and you've got an amazing dessert. No pumpkin? No problem! Just substitute it for apple sauce and let your imagination run wild. :)
Star Star Star Star Star I found this recipe made 30 muffins instead of 20 so the calorie count is closer to a reasonable snack-size of 220. I wish I had seen the one reviewer's recommendation to add toasted walnuts - I had to leave raisins out of half of my recipe since my husband hates them! Generally quite tasty - but I think if I made them again I would substitute walnuts (maybe even sunflower seeds) sub some whole wheat flour, use plain yogurt instead of sour cream and even cut back the butter too. Hmmmm I'd be changing the whole recipe... : ) I guess I just expect muffins to be healthy rather than decadent!
Star Star Star Star Star This is a muffin that I make quite often for my teenage daughter to eat in the morning. To make it more nutritious I substitute 1/2 WW flour for the all purpose. I also add a couple of scoops of protein powder and about 1/4 C. ground flax seed. With a heavy hand I add some fresh ground nutmeg. These are truly delish and freeze very nicely. They make quite I bit so I usually halve the recipe.
Star Star Star Star Star I made this recipe substituting 1 cup of brown agave nectar for the 1 cup of brown sugar, and it worked very well! I also substituted 1/2 cup of canola oil for a stick of butter and used reduced fat sour cream.
Star Star Star Star Star I made this recipe last weekend, substituted toasted walnuts for the raisins. I also melted some butter and dipped the baked muffins in cinnamon sugar making the top crunchy when the mixture was dry. Wonderful!
Star Star Star Star Star I made half a batch and it made 12 muffins and a mini loaf. I added chocolate chips instead of raisin (so my husband would eat them) and replaced half the butter with applesauce. What a delightful, moist muffin!
Star Star Star Star Star This was delicious, making a light batter and very moist muffins. One can of pumpkin is about 1.5 cups, which is just right for a half-recipe. My half-recipe made 48 mini-muffins plus a mini-loaf.
Star Star Star Star Star Wonderful. I am not a big fan of pumpkin but these muffins are amazing.
Star Star Star Star Star Fantastic recipe.