Sarabeths Bakery Pumpkin Muffins Recipes

SARABETH'S BAKERY PUMPKIN MUFFINS

Steps:

• Position a rack in the center of the oven; preheat oven to 400°.
• Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
• Gradually beat in the sugar, and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 mintues.
• Gradually beat in the eggs.
• Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• In thirds, beat the flour mixture, and mix until smooth.
• Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
• Sprinkle the tops with sunflower seeds.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
• Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

PUMPKIN MUFFINS

Steps:

• Blend pumpkin, eggs, water, and shortening in large bowl.
• Sift together remaining ingredients and add to pumpkin mixture.
• Fill greased muffin tins about 3/4 full.
• Bake at 350 degrees about 30 minutes or until set when touched.