Sarabeth’s Bakery Pumpkin Muffins

Categories: Breakfast, Muffins, Pumpkin

Ingredients

• softened unsalted butter , for the pan
• 3 2⁄3; cups pastry flour , sifted
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter , chilled and cut into 1/2-inch cubes
• 1 1⁄3; cups superfine sugar
• 4 large eggs , at room temperature, beaten
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup seedless golden raisins or 1 cup dark raisin
• 1/4 cup hulled unsalted sunflower seeds

Directions

1. Position a rack in the center of the oven; preheat oven to 400°.

2. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.

3. Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.

4. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.

5. 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.

6. Gradually beat in the eggs.

7. Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).

8. In thirds, beat the flour mixture, and mix until smooth.

9. Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.

10. Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.

11. Sprinkle the tops with sunflower seeds.

12. Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.

13. Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

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