When ever fall comes around I crave all things pumpkin. These pumpkin muffins are moist, delicious and filled with autumn spices. They make for the perfect breakfast on a Sunday morning with a cup of cinnamon flavoured coffee.
I discovered my love for pumpkin muffins while I was living in New York City. I would often walk from my apartment in Noho to Chelsea Market, on Saturday morning, just so that I could get one of these muffins and a cup of coffee at Sarabeth’s Kitchen. If you live in NYC or are going to be visiting you should make your way over to Chelsea Market. The whole place is filled with interesting bakeries, restaurants, and shops that will keep you busy for hours.
Recipe from Sarabeth’s Bakery
Makes 12-14 muffins
- Softened unsalted butter, for the pan
- 3 2/3 cups pastry flour, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups superfine sugar
- 4 large eggs, at room temperature, beaten
- 1 – 15 ounce can solid-pack pumpkin
- 1 cup seedless raisins (optional)
- 1/4 cup maple syrup
- 1/4 cup hulled unsalted pumpkin seeds
Preheat oven to 400 degrees. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
Sift the flour, baking powder, cinnamon, ginger, and salt together in a medium bowl. Beat the butter in the bowl of a standing 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 spatula, until the mixture is very light in colour and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixer to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix 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 2 1/2 inch diameter ice cream scoop, portion the batter, round side up, into the prepared pans. Brush the tops with maple syrup and sprinkle with pumpkin seeds.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of the muffin comes out clean, about 15 minutes more.
Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.