Pumpkin raisin muffins

Breakfast
November 14, 2010
Breakfast
November 14, 2010

Pumpkin raisin muffins

Wowza. With the exception of the gorgeous weather this weekend, the crisp cool of fall in NY is slowly turning

Share
  1. Blog
  2. /
  3. Breakfast
  4. /
  5. Pumpkin raisin muffins

Pumpkin raisin muffins


Wowza. With the exception of the gorgeous weather this weekend, the crisp cool of fall in NY is slowly turning into a winter chill. And on comes the november treats: the eggnog latte, the pumpkin pie, the apple crisp, the peppermint bark. And the pumpkin raisin muffin! The dense, moist, spiced muffin with plump pops of raisins! Smitten.

For the muffkeys:


1 1/2 cups all-purpose flour

3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
2 eggs

1 cup pumpkin puree
1/3 cup milk
1/2 cup canola (or /vegetable) oil)
2/3 cup raisins
Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree. Fold in raisins. Grease muffin trays. Pour into 8 muffin spots and bake until knife comes out clean when inserted into muffin. Serve with milk or tea!

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *