Sarabeth's Bakery Pumpkin Muffins
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4.7
9 reviews
Excellent
Sarabeth's Bakery Pumpkin Muffins
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These beautiful pumpkin muffins are filled with sweet raisins and topped with crunchy sunflower seeds for a unique take on the beloved fall and winter breakfast treats.
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Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, chilled and cut into ½-inch cubes
- ¾ cup granulated sugar
- 3 large eggs at room temperature, beaten
- 1 ½ cups pumpkin puree
- ¾ cup seedless golden or dark raisins
- ¼ cup hulled unsalted sunflower seeds
Instructions
- Position a rack in the center of the oven and preheat to 350°F. Grease a standard muffin pan with softened butter or pan spray.
- Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl.
- Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
- Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin (he mixture may look curdled).
- In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix just until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
- Using a heaping 2 ½ inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with about 1 teaspoon sunflower seed per muffin.
- Bake for 22 to 26 minutes or until a tester inserted into the center of the muffin comes out clean.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Notes
- Unlike many other muffin recipes these pumpkin raisin muffins are baked and served “naked” without paper liners. You could obviously use paper liners if you prefer (in which case don’t bother greasing the pan) but the original bakery muffins bake them without the liners.
- Unlike many other muffin recipes these pumpkin raisin muffins are baked and served “naked” without paper liners. You could obviously use paper liners if you prefer (in which case don’t bother greasing the pan) but the original bakery muffins bake them without the liners.
- These muffins will typically crack a bit on top as they expand. I have baked them for years and they have always behaved this way. Don’t be surprised. They are still delicious!
- Adapted from Sarabeth’s Bakery: From My Hands to Yours
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
1g
Cholesterol
61mg
(20%)
Sodium
192mg
(8%)
Potassium
110mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 192mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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