A few weeks ago we were cleaning out the freezer to make some room for beef from a nearby farm. I found some frozen pumpkin and decided to make these muffins. They have a gentle spiciness and hold up well when traveling in the car!
2 cups flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
½ tsp Ground ginger
1/8 tsp nutmeg
Pinch of allspice
8 Tbsp butter, room temperature
½ cup sugar
¼ cup light brown sugar
2 large eggs
½ tsp vanilla
¾ cup unsweetened pumpkin puree
¼ cup buttermilk
½ cup raisins
½ cup chopped nuts
⅓ cup sunflower seeds for topping
Preheat your oven to 400 degrees. Prepare your muffin tins by buttering them or using paper liners.
Whisk together the flour, baking powder, baking soda and spices.
Combine the butter and sugars. Add your eggs one at a time then add the vanilla. Add the pumpkin and buttermilk and then the dry ingredients. Fold in the raisins last. Divide the batter evenly into the muffin cups.
Bake 25 minutes or until done. Cool for five minutes in the pan.
Then remove the muffins to a wire rack to finish cooling.
Makes 1 dozen muffins. If you manage not to eat them all these muffins also freeze well!
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