Pumpkin Spice Muffins

What could be better on an autumn morning than spicy pumpkin muffins?  With all the pumpkin around this time of year, this is the perfect time to make these flavorful, not-too-sweet muffins.

 

Pumpkin Spice Muffins

adapted from epicurious.com

·         1/3 cup golden raisins, soaked in orange liquor or rum for 15 minutes and drained if needed

·         1  ½  cups all-purpose flour

·         ½ cup whole wheat flour

·         2 teaspoon baking powder

·         ¼  teaspoon baking soda

·         1 teaspoon ground cinnamon

·         ¾  teaspoon ground ginger

·         1/8 teaspoon ground allspice

·         1/8 teaspoon ground cloves

·         ½  teaspoon salt

·         1 stick unsalted butter, melted and cooled

·         ¾  cup packed light brown sugar

·         ¾  cup canned pure pumpkin

·         ¼  cup well-shaken buttermilk

·         2 large eggs

·         1 teaspoon pure vanilla extract

·         1/3  cup chopped pecans

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick, or add paper muffin cups. 

Whisk together flours, baking powder, baking soda, spices, and salt in a large bowl. 

In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. 

Add to dry ingredients and stir until just combined, then stir in raisins and pecans. 

Divide batter among muffin cups bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.