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Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Sweet unsalted butter - softened, plus Additional for buttering pan

  2. 1 cup 198g / 7oz Sugar

  3. 3 cups 594g / 20oz Eggs (large)

  4. 1 1/2 cups 355ml Unsweetened pumpkin puree

  5. 3 cups 187g / 6.6oz Cake flour

  6. 1 tablespoon 15ml Baking powder

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

  9. 2 1/2 teaspoons 12ml Ground cinnamon

  10. 1/2 teaspoon 2 1/2ml Ground ginger

  11. 3/4 cup 120g / 4 1/5oz Golden raisins

  12. 3/4 cup 82g / 2.9oz Sunflower seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Grease dozen-size medium muffin tin with butter. Using an electric mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and mix until well blended. In a separate bowl, sift the flour, baking powder, salt, and spices. Slowly add sifted ingredients to pumpkin mixture and mix until batter is smooth. Add raisins. Scoop the batter into buttered tins until 34 full and sprinkle tops generously with sunflower seeds. Bake 18 to 20 minutes, until muffins turn golden brown. This recipe yields 12 muffins.

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