Makes 12 muffins

INGREDIENTS

• 12 tablespoons unsalted butter
• 3 tablespoons molasses
• 2 cups granulated sugar
• 4 eggs
• ¾ cup orange juice
• 1 can pumpkin
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon clove
• Candied Pumpkin Seeds

PREPARATION

Preheat oven to 350°F. Line a standard muffin tin with paper liners or butter them well.

Using a stand mixer outfitted with a paddle attachment or a handheld mixer, beat the butter, molasses and sugar together for 2-3 minutes on medium speed until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and add the eggs one by one on low speed, beating well in between each egg to combine eggs and butter/sugar mixture thoroughly. Scrape the bottom and sides of the bowl once more. Add the orange juice and pumpkin on low speed and beat until combined. The mixture will look somewhat curdled – don’t worry since it will all come together once you mix in the flour. Stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon and clove in a large mixing bowl. Dump the butter/sugar/egg mixture into the dry ingredients and fold carefully until well combined.

Scoop the muffin batter evenly into the tins, filling them generously all the way to the rim. Sprinkle them with the Candied Pumpkin Seeds. Bake for 35-45 minutes, until the muffins are entirely golden brown on top and spring back lightly when you press them in the middle. Let cool for 15 to 20 minutes in the pan, then invert the pan and pop out the muffins.

Muffins are best served the same day you bake them. They can be stored in an airtight container for 2 days, but refresh in a 300°F oven for about 5 minutes for maximum enjoyment. The muffin batter can be made ahead and stored for up to 2 days in the refrigerator in an airtight container.

Photographed by Jazz Martin