These muffins are an elusive beast. They start to disappear the minute they come out of the oven.
Last year I was pretty obsessed with this chocolate chip pumpkin muffin recipe. It was just so good every time but I decided it was time for a change. So I added some curry and garam and raisins.
And they’ve turned out delicious every time again! Moist yet airy, they fall apart and into your mouth with the ease and grace of a cat stalking through a pumpkin patch.
Does that analogy make sense? Maybe not, I’m just checking to see if you’re still reading.
Leave your pumpkin spice behind this year (or at least give it a little break) with these temptingly delicious bites of delight:
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Curry
1 teaspoon Garam Masala
6 tablespoons butter, softened
1 1/2 cups granulated sugar
1/4 cup olive oil
2 large eggs
2 tablespoons molasses or sorghum
1 cup pumpkin puree
1 1/2 cups of raisins (optional but highly recommended)
Preheat oven to 350° and line your muffin tins with festive liners ~ this recipe makes about 18 muffins.
Combine flour, salt, baking powder and soda in a small bowl. Using your electric mixer or some serious elbow juice mix together the sugar and butter until it looks a bit like wet sand. Scrape down the sides of your bowl and add oil, eggs, molasses, and pumpkin. Mix thoroughly and scrape the side down again. Add the dry ingredients, scraping down the sides at least once. Throw in the raisins and mix until just combined.
Pour the batter into your prepared muffin tins. Fill each to about two thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean! Let cool in the tins for a few minutes then move to a wire rack to continue cooling. At this point it is highly likely that they will start disappearing. However if you manage to have some at the end of the day, they should last for a few days in an airtight container.
Stay sweet, friends!
Charleston Spice Co.