There’s nothing more comforting than the warm scent of pumpkin and spices filling the kitchen. These pumpkin muffins are moist, lightly spiced, and studded with raisins and toasted nuts for extra flavor and texture. Perfect for a fall breakfast or afternoon snack, they can also transform into festive cupcakes when topped with cream cheese frosting—making them a versatile treat for any occasion.
INGREDIENTS:
2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped toasted walnuts or pecans
1 cup raisins
1 can (15 oz.) pumpkin purée (or about 1 3/4 cups homemade pumpkin purée)
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs
Optional: Raw sugar for topping
METHOD:
Preheat the oven to 350°F. Line three standard muffin pans with paper liners (36 total).
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir in the walnuts and raisins, coating them with the flour mixture to prevent sinking.
In the bowl of a stand mixer (or using a large mixing bowl and hand mixer), beat the pumpkin purée, granulated sugar, brown sugar, and oil until smooth and well combined.
Beat in the eggs one at a time, mixing well after each addition.
Add the flour mixture in three batches, mixing gently after each addition. Stop as soon as no streaks of flour remain—do not overmix.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle tops with raw sugar for sparkle and crunch.
Bake for 22–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan on a wire rack for 10 minutes, then remove and cool completely.
Dust with powdered sugar before serving, or frost with cream cheese icing to serve as cupcakes.
YIELD: About 36 muffins
YIELD: 36 muffins
