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  • Serves 12 (4.2 lb)
Pumpkin Muffins

Ingredients

  • 16 ounces pumpkin puree 16 ounces pumpkin puree
  • 240 grams buttermilk, room temperature 240 grams buttermilk, room temperature
  • 8 ounces butter, softened 8 ounces butter, softened
  • 200 grams all-purpose flour 200 grams all-purpose flour
  • 3 eggs, room temperature 3 eggs, room temperature
  • 150 grams raisins, soaked in brandy and drained 150 grams raisins, soaked in brandy and drained
  • 110 grams sugar 110 grams sugar
  • 100 grams light brown sugar 100 grams light brown sugar
  • 2 tablespoons cinnamon 2 tablespoons cinnamon
  • 1 tablespoon ground ginger 1 tablespoon ground ginger
  • 2 teaspoons baking powder 2 teaspoons baking powder
  • 1/2 teaspoon baking soda 1/2 teaspoon baking soda
  • 1 teaspoon freshly grated nutmeg 1 teaspoon freshly grated nutmeg
  • 1 teaspoon cardamom 1 teaspoon cardamom
  • 1 teaspoon ground cloves 1 teaspoon ground cloves
  • turbinado sugar and pepitas for sprinkling on top turbinado sugar and pepitas for sprinkling on top
  • 1/4 teaspoon salt 1/4 teaspoon salt

Nutritional values
Per serving (6 oz)

% Daily Values*
  • Total fat 18.3g 24%
  • Saturated fat 11g 55%
  • Protein 6.3g 13%
  • Salt 378.6mg 16%
  • Total carbs 48.3g 18%
  • Fiber, total dietary 3.8g 13%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on seriouseats.com
Pumpkin Muffins on seriouseats.com
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