Sarabeth'S Bakery Pumpkin Muffins - cooking recipe

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

Preparation

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