I can't resist a pumpkin stand and, in my area, they are everywhere in October. So when I pick up pie pumpkins, I always roast a couple so that I can freeze pumpkin puree for use in the winter months. This pumpkin muffin recipe is my eldest daughter favourite muffin, that is if made without raisins. I love raisins in baking so when I make this recipe, half a batch gets raisins and the other half is made without.
1½cupspumpkin pureefor tips on how to make pumpkin puree from fresh pumpkin check out the video at the bottom of the recipe.
¼cupsour cream
¼cupplain yogurt2%
2largeeggs
½cupbrown sugar
¼cupwhite sugar
½cupbuttermelted and cooled
2¼cupsflour(10 ounces)
1tbspbaking powder
½tspbaking soda
½tspsalt
1½tbspcinnamon
1tbspground ginger
¼tspground cloves
¾cupraisins
Instructions
Preheat the oven to 350°F. Line the muffin tin with paper or tin foil liners.
In a large bowl:
Whisk the pumpkin puree, sour cream, yogurt, eggs and melted butter. Add the sugars and mix to combine.
In a medium bowl:
Mix the flour, baking powder & soda, salt and spices.
Slowly add the contents of the medium bowl to the wet ingredients in the large bowl. Stir until it is just combined.
Fold in the raisins.
Divide the batter into the 12 muffin cups.
Bake in a 350°F oven for 30-35 minutes. Check the muffins after 30 minutes with a toothpick inserted into a centre of one muffin. If the toothpick comes out clean, the muffins are done.