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!



please make this for me.

tonya lindsey

keep up the hard work u rock!

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