Pumpkin-Spice Muffins Recipe

Name: Pumpkin-Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup sour cream or 1 cup plain yogurt; 3 cups pumpkin puree (canned is fine); 1 cup packed light brown sugar; ½ cup sugar; 12 lb unsalted butter, melted; 1 14 lbs all-purpose flour; 2 tablespoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3 tablespoons ground cinnamon; 3 tablespoons ground ginger; 1 pinch clove; 1 pinch white pepper; 1 ½ cups golden raisins

Servings: persons

4 eggs
1 cup sour cream or 1 cup plain yogurt
3 cups pumpkin puree (canned is fine)
1 cup packed light brown sugar
½ cup sugar
12 lb unsalted butter, melted
1 14 lbs all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons ground cinnamon
3 tablespoons ground ginger
1 pinch clove
1 pinch white pepper
1 ½ cups golden raisins

1
Heat the oven to 350F.
2
In a large bowl, whisk the eggs, sour cream, pumpkin puree, brown sugar, sugar, and butter.
3
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
4
Slowly add the dry ingredients to the wet, stirring until just mixed.
5
Gently fold in the raisins.
6
Grease and flour a muffin tin (or line it with muffin papers, preferably foil).
7
Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.
8
(Refrigerate any extra batter in an airtight container for up to a week.)
9
Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.

10464

kcal

Calories

1124

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 eggs, 1 cup sour cream or 1 cup plain yogurt, 3 cups pumpkin puree (canned is fine), 1 cup packed light brown sugar, and more.

Yes, Pumpkin-Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Spice Muffins

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