Sunday, November 15, 2015

Pumpkin Muffins

From the kitchen of One Perfect Bite...I wish I had a wonderful story to accompany today's feature, but the truth is I had unclaimed Halloween treats that I wanted to get rid of. Chocolate covered raisins are under appreciated by my family, so I had boxes of them left from the holiday and did not want to throw them out. I've had a recipe for pumpkin muffins for a while now and I thought the raisins would be a nice addition to the muffins which are based on a recipe created by Dorie Greenspan. While the muffins are a bit dense, they are tasty and very easy to make. They were also a great way to rid myself of the coated raisins before they went stale or spoiled. If you have an extra can of pumpkin puree in your kitchen, you might want to give these muffins a try. One caution. They stale quickly, so plan to eat them the morning they are made. They'd be great for Thanksgiving breakfast. Here is how they are made.

Pumpkin Muffins ...from the kitchen of One Perfect Bite inspired by Dorie Greenspan


2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
pinch allspice
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup canned unsweetened pumpkin puree (NOT pumpkin pie filling!)
1/4 cup buttermilk
3/4 cup chocolate covered raisins


1) Preheat oven to 400 degrees F. Grease muffin tins ( 1 (12 cup) regular or 1 (6 cup) jumbo. If using paper liners, spray them as well.
2) Combine flour, salt, baking powder, baking soda and spices in a small bowl.
3) Using a stand mixer with a paddle attachment or an electric hand mixer, cream together butter and sugars until light and fluffy. Add eggs one by one, beating and scraping down sides of bowl after each one, then add vanilla. Lower mixer speed and add pumpkin and buttermilk.
4) With mixer on a low speed, add dry ingredients just until incorporated. Stir in chocolate covered raisins.
5) Spoon batter into the muffin tins and bake for 20 to 25 minutes, or until a knife inserted into center of muffins comes out clean. Jumbo muffins will require more time. Yield: 12 regular or 6 jumbo muffins.

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1 comment :

My Life in the Charente said...

I guess I can use fresh pumpkin purée, thanks for another idea to us up our big crop of pumpkins this year. Have a good day Diane

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