A Ronson Thanksgiving: Charlotte’s Favorite Recipe

Recipe: Charlotte Ronson’s Pumpkin Muffins

“These pumpkin muffins are my favorite. I always make them for Thanksgiving day instead of the traditional pumpkin pie, plus they are great for breakfast the next morning!”

1/3 cup golden raisins (soak in hot water if too dry)
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick salted butter, melted and cooled
1/2 cup dark brown sugar
1/4 cup granulated white sugar
3/4 -1 cup canned pure pumpkin
1/4 – 1/3 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract (optional)
3 tablespoons raw green hulled pumpkin seeds (optional)

Preheat oven to 375 degrees with rack in middle. Butter muffin pan. Soak raisins in hot water 5 minutes, then drain (optional). Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large

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