Sarabeth's Bakery Pumpkin Muffins

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• softened unsalted butter, for the pan
• 3 2/3 cups pastry flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
• 1 1/3 cups superfine sugar
• 4 large eggs, at room temperature, beaten
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup seedless golden raisins or 1 cup dark raisin
• 1/4 cup hulled unsalted sunflower seeds

Recipe

• 1 position a rack in the center of the oven; preheat oven to 400°.
• 2 brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• 3 sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
• 4 beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
• 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.
• 6 gradually beat in the eggs.
• 7 decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• 8 in thirds, beat the flour mixture, and mix until smooth.
• 9 add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• 10 using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
• 11 sprinkle the tops with sunflower seeds.
• 12 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.
• 13 cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).