for the love of pumpkin...

one of my girlfriends LOVES pumpkin. her response to "what should i make?" is pumpkin...pumpkin cookies, pumpkin muffins...pumpkin something.

so before we left for the girls trip to montreal, i decided to whip up some pumpkin muffins to give us energy for the journey ahead! i love dorie greenspan's recipe...it's not heavy but dense. the muffins are just sweet enough with endless variations...toasted walnuts, sunflower seeds, raisins...yum!and here is where i re-learned my lesson to always watch what you have in the oven and not go by the time on the recipe. using my trusty timer, i set it for 24 minutes...and ended up with slightly burnt muffins. boo!!!

oh well...we just cut off the edges and ate them anyways! =)

pumpkin muffins
(baking from my home to yours by dorie greenspan)

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) butter, unsalted at room temperature
1/2 cup sugar
1/4 light brown sugar, packed
2 large eggs
1/2 teaspoons pure vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins (which i omitted)
1/2 cup chopped pecans or walnuts, toasted
1/3 cup unsalted raw sunflower seeds for topping (optional)

1. preheat oven to 400 degrees and butter / spray 12 molds in a regular-sized muffin tin.
2. whisk together the flour, baking powder, baking soda, salt and spices.
3. working with a stand mixer fitted with a paddle attachment, beat the butter at medium speed until soft. add both sugars and continue to beat until light and smooth. add the eggs one by one, beating after each addition to incorporate the eggs. beat in the vanilla.
4. lower the speed and mix in the pumpkin and buttermilk.
5. slowly add the flour mixture, mixing only until the flour disappears.
6. stir in the raisins and nuts (if using). divide the batter evenly among the muffin cups and sprinkle the sunflower seeds over the top of each muffin.
7. bake for 25 minutes or until they pass the toothpick test. transfer the pan to a rack and cool for 5 minutes before removing the muffins.