Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins.
Ingredients
1/3 cup golden raisins
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
3/4 cup packed light brown sugar
3/4 cup canned pure pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided
Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
Directions
Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Soak raisins in hot water 5 minutes, then drain.
Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
