Recipe Type: Bake, Breakfast, Brunch, Fall, Gourmet, Kid-Friendly, Kidney Friendly, Pescatarian, Pumpkin, Quick & Easy, Seed, Thanksgiving, Vegetarian
Ingredients: 1 stick unsalted butter, melted and cooled, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, 1/2 teaspoon salt, 1/3 cup golden raisins, 1/4 cup well-shaken buttermilk, 1/4 teaspoon baking soda, 1/8 teaspoon ground allspice,1/8 teaspoon ground cloves, 2 cups all-purpose flour, 2 large eggs, 2 teaspoon baking powder, 3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided, 3/4 cup canned pure pumpkin, 3/4 cup packed light brown sugar, 3/4 teaspoon ground ginger, Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
This information is per serving.
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