January 18, 2018
Mrs London's Cranberry Walnut Pie
Cranberry Walnut Pie
January 9, 2020

Pumpkin Muffins AS SEEN ON NY CBS 2 11/18

Mrs London's Pumpkin Muffins

(Yield 12 muffins)


  • 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


  • 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.