Sarabeth's is one of NYC's most famous bakery cafes, famous for Sarabeth's signature jam flavors.  This recipe for pumpkin muffins comes from one her her cookbooks.  I tried it with Blends by Orly Sydney Blend instead of wheat flour.  The only adjustment I made to the recipe was lowering the bake temp from 400 to 350.  They were a huge hit all around!  The pumpkin and spices make these perfect muffins for the holiday season.  Tasty muffins with a hint of spice and studded with sunflower seeds.    

Sarabeth's Gluten Free Pumpkin Muffins

Makes 12 to 14 muffins


Softened unsalted butter, for the pan
3 2/3 cups Blends by Orly Sydney Blend
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
1 1/3 cups superfine sugar
4 large eggs, at room temperature, beaten
One 15-ounce can solid-pack pumpkin
1 cup seedless golden or dark raisins
1/4 cup hulled unsalted sunflower seeds


1. Position a rack in the center of the oven and preheat to 350 degrees F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.

2. Stir the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.

3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.

4. Bake for 30 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean,

5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.