Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder (8 grams)
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt (3 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • 1 pinch ground allspice
  • 3.5 ounces honey roasted pecans (99 grams, divided (1 package))
  • 8 tablespoons unsalted butter (113 grams, room temperature (1 stick))
  • ½ cup granulated sugar (100 grams)
  • ½ cup brown sugar (107 grams)
  • 2 large eggs (100 grams, room temperature and beaten lightly)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 15 ounces unsweetened pumpkin puree (425 grams (1 can))
  • ⅓ cup buttermilk (76 grams)
  • ½ cup golden raisins (85 grams, optional)
  • Coarse raw sugar (Turbinado or Demerara, for decorating)

Instruction

  • Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.
  • Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.
  • Set mixer to low speed and add pumpkin puree and buttermilk.
  • Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
  • Use a rubber spatula to fold in the raisins, if using.
  • Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.
  • With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.