Tate's Bake Shop Pumpkin Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon baking soda
• 1 cup solid-pack pumpkin (not pumpkin pie filling)
• 8 tablespoons salted butter, melted
• 3/4 cup chopped walnuts
• 2 large eggs
• 1/4 cup plain low-fat yogurt
• 1/4 cup grade b pure maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup dark raisins or 3/4 cup dried cranberries

Recipe

• 1 position an oven rack in the center of the oven and preheat the oven to 400°.
• 2 butter twelve 3 x 1 1/2 inch muffin cups.
• 3 in a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
• 4 in another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
• 5 pour into the flour mixture and mix just until combined; do not overmix.
• 6 fold in the raisins and walnuts.
• 7 using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
• 8 bake until a wooden pick comes out clean, 25-30 minutes.
• 9 let the muffins cool in the pan on a wire rack for 10 minutes.
• 10 remove from the pan and cool completely on the rack.