Sarabeths Bakery Pumpkin Muffins Recipes

SARABETH'S BAKERY PUMPKIN MUFFINS

Steps:

• Position a rack in the center of the oven; preheat oven to 400°.
• 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 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 mintues.
• Gradually beat in the eggs.
• Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• In thirds, beat the flour mixture, and mix until smooth.
• Add the raisins; increase 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, rounded side up, into the prepared cups.
• Sprinkle the tops with sunflower seeds.
• 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.
• Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

PUMPKIN MUFFINS

Steps:

• 1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• 2. Sift 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 I 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; 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.
• 3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
• 4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
• 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.