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Pumpkin-Raisin Muffins

Source of Recipe


Unknown






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 3/4 cup firmly packed light brown sugar
  
• 1 egg
  
• 3/4 cup pumpkin puree
  
• 1/3 cup fresh orange juice
  
• 2 cups unbleached all-purpose flour
  
• 1 tsp salt
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1 Tbsp pumpkin pie spice
  
• 1/2 cup golden raisins
  
• 1/2 cup walnuts (preferably toasted), coarsely chopped
  






Instructions



1. Preheat oven to 350 degrees (F). Lightly butter 12 muffin cups.
   
   
2. Using an electric mixer, cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Blend in the egg, pumpkin puree, and orange juice. (The mixture will appear curdled, but it will pull together once the dry ingredients are added.)
   
   
3. In another mixing bowl, stir together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Toss in the raisins, separating any clumps, along with the walnuts. Make a well in the center and add the pumpkin mixture. Blend until all the dry ingredients are moistened.
   
   
4. Spoon the batter into the prepared muffin cups, filling them three-quarters full, and bake until nice colored and risen (a toothpick inserted in the center should come out clean), 18 to 20 minutes. Remove from the oven, and cool in the muffin cups for 5 minutes. Then turn the muffins out onto a wire rack to cool for a few minutes before serving.
   
   Makes 12 muffins.