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1
Position a rack in the center of the oven; preheat oven to 400u00b0.
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2
Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
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3
Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
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4
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
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5
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.
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6
Gradually beat in the eggs.
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7
Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
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8
In thirds, beat the flour mixture, and mix until smooth.
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9
Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
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10
Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
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11
Sprinkle the tops with sunflower seeds.
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12
Bake for 10 minutes; decrease oven temperature to 375u00b0 and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
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13
Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).
