Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• pinch of ground allspice
• 1 stick (8 tablespoons) unsalted butter, at room temp.
• 1/2 cup sugar
• 1/4 cup (packed) light brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup canned unsweetened pumpkin puree
• 1/4 cup buttermilk
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts or pecans
• about 1/3 cup sunflower seeds, for topping.

Directions

1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.

2. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

3. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.

4. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.

5. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.

6. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.

7. Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.

8. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

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