Spicy Pumpkin Muffins

Spicy Pumpkin Muffins This lightly spiced muffin can also be made with apple or pear purée instead of the pumpkin. Makes about 20 muffins. 4 eggs 1 cup sour cream or plain yogurt 3 cups canned pumpkin purée 1 cup packed light brown sugar 1/2 cup granulated sugar 1/2 lb. or 16 Tbsp. unsalted butter, melted 1-1/4 lb. or 4-1/2 cups all-purpose flour 2 Tbsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 Tbs. ground cinnamon 2 Tbs. ground ginger a pinch of clove 1 cup golden raisins or diced apple Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in raisins or diced apple. Grease and flour muffin tins or line with muffin papers, preferably foil. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. Refrigerate any extra batter in an airtight container for up to a week. Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes. Remove the muffins from the muffin tins when they're cool enough to handle.