The Friday Baking Project

Pumpkin Muffins

Pumpkin Muffins

Yield: 9 standard sized

# of Servings: 9

Method: Muffin

Ingredients:

Dry ingredients:

• 2 cups (9.3 oz / 264 g) pastry or all-purpose flour
• 2 tsp (.4 oz / 11 g) baking powder
• ½ tsp (.10 oz / 2 g) baking soda
• ½ tsp (.10 oz / 2 g) salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger

Liquid ingredients:

• 1 large egg, room temperature
• ⅔ cup (4.65 oz / 132 g) light brown sugar
• ⅓ cup (2.6 oz / 74 g) unsalted butter, melted
• ¾ cup milk, room temperature
• ¾ cup (6.4 oz/ 181 g) canned pumpkin
• ½ cup (2.55 oz / 72 g) golden raisins

Pumpkin seeds, as needed

Tools and equipment needed:

• One standard 12-cup muffin pan
• Standard size muffin liners
• 1.5 fl oz (#20 ice cream scoop) 

Pre-recipe preparations:

• Place liners in muffin cups
• Melt butter until mostly liquid, then stir to complete melting
• Preheat oven to 400°F

Directions

1. Mix dry ingredients together in large mixing bowl.
2. In medium mixing bowl using a whisk, lightly beat the egg. Add the brown sugar and beat until no lumps.
3. Whisk in melted butter until combined.
4. Add pumpkin puree and milk, whisk to combine. Stir in golden raisins.
5. Make a well in the dry mixture, pour in liquid and fold together, just until combined. It is better to moisten any small pockets of flour individually (using a small spatula) then stirring the whole batter too much.
6. Scoop into paper lined muffin cups. Top with pumpkin seeds.
7. Bake just until firm and cake tester is clean, 20 to 22 minutes.
8. Remove muffin pan from oven and place on heat-proof pad or surface. Wait two minutes and carefully remove muffins from pan to cooling rack.
9. Serve warm or room temperature.
10. Left-overs may be frozen.