Pumpkin Muffins from Sarabeth's Bakery by Sarabeth Levine
Servings - 14 -16 muffins Serving Size - 1 muffin Points per svg. - 5 points PointsPlus per svg - 7 points+
Calories - 250.1, Total Fat - 6.2g, Fiber - 2g, Protein - 3.5g, Carb. - 46.6
3 2/3 cups pastry flour, sifted ( I used all purpose)
1 TBS plus 1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger ( I used 1/2 tsp.)
1/4 tsp. freshly ground nutmeg
1/4 tsp. kosher salt
8 TBS. ( 1 stick) unsalted butter, chilled and sliced into 8ths
1 2/3 cups superfine sugar
4 large eggs, room temperature, beaten
one 15-ounce can solid pack pumpkin
1 cup golden raisins ( I used a 1/2 cup)
1/4 cup hulled unsalted sunflower seeds
1. Preheat oven to 400 degrees F. Coat insides of muffin tins with cooking spray or use paper liners. ( I used paper liners.)
2. In medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt with a whisk. Set aside. In the bowl of a stand mixer, beat the butter on high with the paddle attachment until creamy, about 1 minute. Gradually beat in the sugar, and continue beating, scraping down the sides of the bowl, until the mixture is very light and fluffy, about 5 minutes. Gradually beat in the eggs. Reduce the mixer 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. Beat on high another 15 seconds. Batter will be thick.
3. Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle with sunflower seeds.
4. Bake for 10 minutes. Reduce oven temperature to 375 degrees F and continue baking until the tops fo the muffins are browned and a cake tester inserted into the center of a muffin comes out clean, about 15 minutes longer.
5. Cool in pan for 10 minutes. Remove the muffins from the pan and cool completely.