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4.7 from 9 votes

Sarabeth's Bakery Pumpkin Muffins

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 278 kcal
Course: Breakfast , Brunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl.
  3. 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.
  4. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin (he mixture may look curdled).
  5. 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.
  6. 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.
  7. Bake for 22 to 26 minutes or until a tester inserted into the center of the muffin comes out clean.
  8. 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

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

% 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.