Pumpkin Muffins AS SEEN ON NY CBS 2 11/18

(Yield 12 muffins)

Ingredients

• 12oz Cake Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 tsp Ground Cinnamon
• 1 tsp Grated Nutmeg
• 1/4 tsp Ground Allspice
• 1/2 tsp Ground Cloves
• 8oz Unsalted Butter (Room Temp)
• 14oz Granulated Sugar
• 14oz Pumpkin Puree (Preferably Libbys)
• 4 Whole Large Eggs6oz Golden Raisins

Streusel

• Raw Pumpkin Seeds

Muffin Preparation-

• Preheat oven to 425F, line a muffin pan with 12 large muffin caps
• Sift together baking soda, baking powder, and all spices into a bowl
• Add salt and whisk all together
• In a mixing bowl fitted with the paddle attachment add butter and cream on medium, high speed until smooth, add sugar and beat until light and fluffy.
• Add pumpkin puree and mix to combine
• While mixing on low speed, add eggs one at a time scraping down sides and bottom of the bowl.  Mix until just combined.
• On low speed add dry ingredients in two additions and mix until incorporated.
• Remove bowl from mixer and fold in golden raisins with a spatula.
• Using large portion scoop or spoon, evenly fill 12 large muffin cups (around 3/4 cups each).
• Top each muffin with 2 tablespoons streusel and 1 tablespoon pumpkin seeds.
• Place muffin pan on a larger baking pan and place in a preheated oven.
• Immediately reduce the temperature to 325F and bake for 45-50 minutes or until a toothpick inserted into the muffin comes out just clean.
• Remove from oven, when cool enough to handle, remove muffin cups from pan and allow to cool on a plate or platter.
• Store in an airtight container or cover in plastic wrap.
• Can keep 3-4 days.