Pumpkin-Spice Muffins
by Kathleen Stewart
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