Pumpkin Muffins

• 1/3 cup golden raisins
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 3/4 cup canned pure pumpkin
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided
• Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

1. Preheat oven to 400u0b0F with rack in middle. Butter muffin pan if not nonstick.
2. Soak raisins in hot water 5 minutes, then drain.
3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
5. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

golden raisins, flour, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground cloves, salt, unsalted butter, brown sugar, pumpkin, wellshaken buttermilk, eggs, vanilla, green

Taken from www.epicurious.com/recipes/food/views/pumpkin-muffins-350633 (may not work)