SARABETH'S BAKERY PUMPKIN MUFFINS
Make and share this Sarabeth's Bakery Pumpkin Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 14
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).
Nutrition Facts : Calories 393.8, Fat 11.2, SaturatedFat 5.6, Cholesterol 82.3, Sodium 197.3, Carbohydrate 68.1, Fiber 1.8, Sugar 30.1, Protein 7
PUMPKIN MUFFINS
Provided by Sarabeth Levine
Categories Mixer Breakfast Brunch Bake Christmas New Year's Day Pumpkin Fall Cinnamon Seed Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 muffins
Number Of Ingredients 13
Steps:
- 1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
- 2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I 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 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
- 3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
- 4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
- 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
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