Pumpkin Muffins
Serving Size : 18
Ingredients for prepare Pumpkin Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | c | Raisins |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
| 6 | tb | Butter - melted |
| 1/2 | c | Brown sugar - packed |
| 1 | c | Canned pumpkin |
| 1 1/2 | c | Flour |
| 2 | tb | Baking powder |
| 1/2 | t | Salt |
| 1/4 | t | Ground cloves |
| 1/2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
recipe Pumpkin Muffins
Recipe by: Deborah Epstein My note: I usually add a
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handful of chopped dates and prepare them along with the raisins in
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the same way and also add a handful of chopped nuts when I mix in the raisins) Preheat
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oven to 400. Measure raisins and pour boiling water over them just to cover. Allow to
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plump up, then drain. Beat together the eggs, milk, brown sugar, butter, pumpkin, and then mix in the raisins.
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In another bowl mix the flour, baking powder, salt & spices. Add the pumpkin mixture to the flour mixture and
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stir just enough to moisten and combine. The less you stir the muffins, the lighter and more tender
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they are. Lumps are okay! Pour the batter into greased muffin pans about 2/3 full and bake for 25 minutes
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until a toothpick inserted in center comes out clean. Makes 18 muffins. More of my notes I find
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the 25 minutes is a bit long for baking...check at 20 minutes. Also,
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i make them in the large muffin tins...then the baking time is more reasonable.
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However, then it only makes 6 big muffins. JM
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