PUMPKIN MUFFINS WITH ORANGE RAISINS

Ingredients

Streusel

50 grams (1.75 ounces) butter
50 grams (1.75 ounces) flour
50 grams (1.75 ounces) nuts or nut flour
50 grams (1.75 ounces) sugar

Dough

2 eggs
200 grams (7.05 ounces) sugar
200 grams (7.05 ounces) pumpkin puree
200 grams (7.05 ounces) flour
20 grams (0.70 ounces) corn starch
100 grams (3.55 ounces) sunflower oil
20 grams (0.70 ounces) orange juice
60 grams (2.10 ounces) raisins
zest from 2 oranges
juice from 1 orange
10 grams (0.35 ounces) baking powder
a pinch of baking soda
0.5 teaspoon cinnamon
0.5 teaspoon ground ginger

Equipment

Muffin Tin
Ensure your muffins bake evenly by using a good-quality non-stick muffin tin. Line with paper liners for easy removal.
Blender
Puree your pumpkin to a smooth consistency using a reliable blender for an even texture in your muffins.
Mixing Bowls
Having a set of different-sized mixing bowls will help keep your dry and wet ingredients separate until combined.
Whisk
Mix your batter thoroughly and without lumps using a sturdy whisk.
Oven
Preheat your oven to 356°F and use an oven thermometer to ensure accurate baking temperature.
Measuring Cups and Spoons
Accurate measurements are key in baking; invest in a set of reliable measuring cups and spoons.

Instructions

Step 1

Grind the nuts into small crumbs. Cut the cold butter into cubes and mix with the flour, nuts, and sugar. Use your hands to quickly combine until the mixture turns to crumbs. Chill in the fridge until ready to use. Using cold butter helps create a perfect crumble texture.

Step 2

Pre-bake or boil the pumpkin. Peel and blend it into a smooth puree. Canned pumpkin puree can be used as a shortcut.

Step 3

Wash the raisins and soak them in orange juice overnight. Drain and dry them before using. Soaking raisins makes them plump and flavorful.

Step 4

Preheat your oven to 356°F (180°C). Preheating the oven ensures even cooking.

Step 5

In a large bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, and ginger. Set aside.

Step 6

In a separate bowl, beat the eggs and sugar until well combined. Add the sunflower oil, pumpkin puree, orange zest, and orange juice. Mix until smooth. Ensure the wet mixture is well blended for a uniform batter.

Step 7

Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly until combined. Fold in the prepared raisins. Avoid over-mixing to keep the muffins tender.

Step 8

Fill the muffin molds two-thirds full with the batter. Generously sprinkle the streusel on top.

Step 9

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before removing from the mold.

Servings

These pumpkin muffins are best enjoyed warm and fresh from the oven. Slice them open and spread a dollop of creamy butter or a drizzle of honey for an extra touch of indulgence. Pair them with a hot cup of spiced chai tea or a rich pumpkin spiced latte to amplify the autumn vibes.

Hosting a brunch? Arrange these muffins on a beautiful platter alongside a bowl of cinnamon-spiced whipped cream for a delightful treat. They also make for a wonderful afternoon snack; pack them in lunchboxes or carry them on a picnic under the golden foliage.

For a festive touch, glaze the muffins with a simple icing made from powdered sugar and orange juice. Top with a sprinkle of powdered sugar or crushed nuts for added texture and flair, making them a hit at any fall gathering.

Variations

For a gluten-free version, replace the regular flour with a gluten-free all-purpose flour blend. Ensure to use the same quantity for a smooth, lump-free batter.

To make these muffins vegan, swap the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut oil or a plant-based oil instead of sunflower oil. Almond milk can be substituted for the orange juice if desired.

Faq

Why didn't my muffins rise properly?
Ensure your baking powder is fresh and your oven is preheated to the right temperature. Overmixing the batter can also cause dense muffins.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree can be used as a convenient substitute for freshly prepared pumpkin puree.
How can I prevent my muffins from sticking to the liners?
Using high-quality non-stick liners and ensuring the batter doesn't overflow can help prevent sticking. You can also lightly spray the liners with cooking oil before filling them.
Why did my streusel topping melt during baking?
Ensure your butter is cold when mixing the streusel ingredients as warm butter can cause the topping to melt into the muffins.
Can I freeze these muffins for later?
Yes, you can freeze the muffins for up to 3 months. Allow them to cool completely, then store in an airtight container or freezer bag.
How can I make my muffins more moist?
Adding a bit more pumpkin puree or a tablespoon of applesauce can make your muffins moister. Avoid overbaking as it can dry them out.