Pumpkin Muffins with Orange Zest and Rosemary recipes

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 cup turbinado sugar
• 2 1/2 teaspoons aluminum-free baking powder
• 1/2 teaspoon sea salt
• 12 tablespoons cold unsalted butter (6 oz) (170 g) – cut in 1” chunks
• 1 cup golden raisins
• 1/2 cup walnut halves – coarsely chopped (use a food processor)
• 2 extra large eggs
• 1/2 cup orange juice
• 2 teaspoons finely grated orange zest (use a microplane grater)
• 2 teaspoons finely chopped fresh rosemary
• 1 cup fresh pumpkin purée
• 1/2 cup non-stick muffin pan (for 12 muffins) – lightly buttered

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