Pumpkin-Currant Loaves or Muffins – Lauren Groveman

Ingredients

• Nonstick vegetable spray
• ½ cup dried currants, plumped in 1/2 cup very hot water or apple juice for 10 minutes and drained
• 2/3 cup raw, hulled pumpkin seeds (if making muffins, increase the seeds to 1 cup)
• 2 tablespoons butter, to sauté the pumpkin seeds (increase to 3 tablespoons if making muffins)
• Kosher salt, to taste (optional)
• 2 cups pure pumpkin puree (canned or fresh)
• 1/2 cup buttermilk
• 2/3 cup flavorless vegetable oil
• 2 extra-large eggs
• 2/3 cupgranulated sugar, for the batter, plus 2 tablespoons for the topping (if making muffins, increase the sugar for the topping to ½ cup)
• 2/3 cup (firmly packed) dark brown sugar
• 1 tablespoon maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon maple extract (optional)
• 3 1/2 cups Muffin Mix
• 1 1/2 teaspoons cinnamon, plus some for the topping, if desired
• 1 teaspoon nutmeg (preferably freshly grated) for the batter, plus some for the topping, if desired
• 1 teaspoon ground ginger
• ½ teaspoon allspice
• pinch ground cloves