Pumpkin Spice Muffins

It this fall after all and what says it better that pumpkin??? We traveled to Vermont last weekend to visit Dylan at Norwich University. Julie met us there from Umass Amherst, while Emilie had to stay home for SATs.
Being on the road means eating out every meal! And we did find some nice local places, one of them the Rochester Cafe and Country Store, on Rte 100. I had scrambled eggs and a toasted Pumpkin Spice Muffin that was just right!!! So now I had to try and make it at home and here is my version!

Pumpkin Spice Muffins

4 eggs
1 cup plain Greek yogurt, or sour cream
3 cups pumpkin puree ( I use canned!)
1 cup dark brown sugar
16 Tbsp (1/2 lb) butter, melted

4 1/2 cups all purpose flour (I intend to try with whole wheat flour...!will keep you posted)
2 Tbsp baking powder
1 tsp baking soda
a pinch of salt
3 Tbsp ground cinnamon
3 Tbsp ground ginger
a pinch of ground clove
a pinch of ground white pepper

1 1/2 cup golden raisins


Preheat the oven to 350F. Line the muffin pans with muffin papers.

In a large bowl, mix the first 5 ingredients.
In another bowl, mix all the dry ingredients, Add to the wet ingredients until blended. Add the raisins.

Using a 2oz ice cream scoop, scoop the batter in the prepared muffin pans. Bake for about 30 Minutes, or until an inserted toothpick comes out clean.
Let cool and enjoy for breakfast, toasted with a bit of butter!!