Have I mentioned that I love fall (and all that goes with it)? This includes fall foods, of course. Over the next week I’ll be posting a couple of my favorite fall recipes for your enjoyment. The first one comes to you today…Pumpkin and Raisin Muffins from The Pumpkin Cookbook (edited by Nicola Hill). These are great! They are not too sweet and excellent warmed up with butter, mmmmmmm.
Pumpkin and Raisin Muffins
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2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 c firmly packed light brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c raisins
1 c pumpkin puree (I use the canned variety)
1/2 c milk
1/4 c melted butter
1. Preheat the oven to 400 degrees. Butter a muffin tin.
2. Sift the flour, baking powder, baking soda, brown sugar, salt, cinnamon, and nutmeg together in a large bowl. Stir in the raisins and set aside.
3. Put the pumpkin puree in a separate bowl and beat in the eggs, milk and butter. Fold into the flour mixture until the batter is just combined.
4. Divide the batter among 12 muffin cups (I get 12 full size and then 6 mini muffins out of this), filling each one about 2/3 full. Bake in the middle of the oven for 25-30 minutes until well risen and golden brown, and a toothpick inserted into the center comes out clean. Leave in the tin for 1-2 minutes and then transfer to a wire rack to finish cooling.
These muffins are simple to make and bake up really well.
I would have posted a picture, but the muffins were gone before I got the chance!