I almost hesitate in sharing this recipe. I’m sure many of you grew weary of pumpkin recipes weeks ago, but I had to sneak one pumpkin recipe in before Thursday. The recipe for these delicious Pumpkin Muffins is slightly adapted from THE GOLDEN PEAR CAFE‘s recipe. They’re tender, moist and have just the right amount of spice. They’d make a nice addition to any breakfast or brunch you may be serving over the holiday.
My son and I had dinner with my parents and we snacked on these muffins for dessert while watching the Patriots try to get some traction in the game last night. Kyle and I left before the game ended…. but my dad called me later all excited that the score was tied and the game was going into overtime. And you all know the rest of the story. My mom likes the Manning brothers and my dad likes Brady. I’m an only child who doesn’t like to get in the middle of things….so when these very important subject matters get uncomfortable for me – I just talk about Joe Montana being the best quarterback there ever was.
In any event….these muffins pose well as a dessert too…especially with a little dollop of creme fraiche or scoop of frozen vanilla yogurt.
I hope you enjoy these Pumpkin Muffins!!
~ xo Deb
Pumpkin Muffins with Rum Raisins and Pecan Streusel
1-1/2 cups unsalted butter (3 sticks) softened
1 cup granulated sugar
1/2 cup light brown sugar
4 large free-range eggs
1 tablespoon pure vanilla extract
3 cups canned pumpkin (24 ounces)
3-1/2 cups all-purpose flour, plus1-1/2 teaspoon for dusting raisins
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon grated nutmeg
1/4 teaspoons cloves
1 cup whole milk
1 cup raisins
1/4 cup dark rum
Directions
Preheat the oven to 375 degrees.
In a small bowl add the raisins and rum. Toss to coat the raisins. Soak for 20 minutes.
Line 2 (12-cup) muffin cups with paper liners.
Using a stand mixer, mix the butter and sugar for 5 to 6 minutes or until the mixture is light and fluffy. Add the eggs and vanilla to a small bowl and gently beat with a fork until well combined. Pour the egg mixture into the butter mixture and mix on low speed until well blended. Stop the mixer occasionally and scrape down the side of the bowl and beaters using a rubber spatula.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add one third of the flour mixture to the butter mixture and mix on low speed until completely incorporated. Add 1/2 cup milk and mix on low speed until completely incorporated. Increase the speed to medium and mix the batter for 30 seconds. Scrape down the side of the bowl after each addition. Add one third of the flour mixture to the butter mixture and mix on low speed until completely incorporated. Add 1/2 cup milk and mix on low speed until completely incorporated. Increase the speed to medium and mix the batter for 30 seconds. Turn the machine off and add the remaining flour mixture and raisins and gently fold into the mixture until completely incorporated.
Using a large ice cream scoop, scoop the batter into the muffin cups filling them to the top. Bake for 20 minutes then rotate the pan and bak for another 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffins should be golden brown and slightly cracked on top. Remove the muffins from the oven and cool on a wire rack for 5 minutes. Remove the muffins from the pan to cool completely.
Pecan Streusel Topping
3/4 cup all-purpose flour
5 tablespoons unsalted butter cut into pieces
1/3 cup turbinado sugar
4 tablespoons chopped pecans
Directions:
Place the flour and butter in a food processor and pulse until crumbly. Pour into a bowl and add the sugar and pecans. Toss well and set aside.
C’est tout!
Source: “The Golden Pear Cafe Cookbook” by Keith E. Davis.
no comments