Pumpkin Muffins

Ingredients

* 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

Preparation

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.

Soak raisins in hot water 5 minutes, then drain.

Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

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.

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.