Sono Baking Company shares a little Thanksgiving goodness with their recipe for Pumpkin Raisin Muffins. Cloves, nutmeg, ginger, and cinnamon make these muffin the perfect autumn breakfast treat, although they can certainly be enjoyed year-round. These moist quick breads are even better the next day, when the spices have had a chance to mellow. Try adding ½ cup chopped walnuts or ½ cup chocolate chips for even more flavor and texture. Extra unused pumpkin puree can be transferred to a resealable freezer bag and stored in the freezer for up to one month.
PUMPKIN RAISIN MUFFINS
Makes 12 muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger, or ½ tablespoon grated fresh ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 1/4 cups sugar
1/2 cup canola oil
2 large eggs, at room temperature
½ (15-ounce) can pumpkin purée (about 7/8 cup)
1/4 cup unsweetened applesauce
½ cup raisins
1. Set the oven rack in the middle position. Preheat the oven to 375˚F.
2. Spray a standard 12-cup muffin pan with non-stick cooking spray, or generously butter with softened butter; set aside.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
4. In a large bowl, whisk together the sugar, oil, eggs, pumpkin purée, and applesauce.
5. Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed. Fold in the raisins.
6. Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups.
7. Bake, rotating the pan about two-thirds of the way through the baking time, until the tops of the muffins spring back when touched and a cake tester inserted in the center of a muffin comes out clean, 20 to 25 minutes.
8. Transfer the pan to a wire rack to cool for 10 minutes. Use an offset spatula or table knife to gently lift and turn the muffins on their sides in the muffin cups. Let cool completely in the pan.