Pumpkin Muffins

Moist and flavorful pumpkin muffins studded with raisins and topped with sunflower seeds. These fall-inspired treats are made with real pumpkin and warm spices like cinnamon, ginger, and nutmeg.

12 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•2 tablespoons butter
•3⅔ cups pastry flour
•1 tablespoon baking powder
•1 teaspoon ground cinnamon
•¼ teaspoon ground ginger
•¼ teaspoon freshly grated nutmeg
•¼ teaspoon fine sea salt
•8 tablespoons unsalted butter
•1⅓ cups superfine sugar
•4 large eggs
•15 ounces solid-pack pumpkin
•1 cup seedless raisins
•¼ cup sunflower seeds

Cooking Instructions

1.
1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
10 min
2.
2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I 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 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
15 min
3.
3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
5 min
4.
4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
25 min
5.
5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
20 min

Ingredients

•2 tablespoons butter

•3⅔ cups pastry flour

•1 tablespoon baking powder

•1 teaspoon ground cinnamon

•¼ teaspoon ground ginger

•¼ teaspoon freshly grated nutmeg

•¼ teaspoon fine sea salt

•8 tablespoons unsalted butter

•1⅓ cups superfine sugar

•4 large eggs

•15 ounces solid-pack pumpkin

•1 cup seedless raisins

•¼ cup sunflower seeds

Cooking Instructions

1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.

10 min

2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I 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 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.

15 min

3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.

5 min

4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.

25 min

5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

20 min