On a cold winter’s day, a warm pumpkin muffin and a cup of tea really hit the spot. This recipe, that I saw on Lynda's Recipe Box, is originally from Allrecipes, where it was rated 4-1/2 stars. These are not a dessert muffin – they’re a breakfast or snack muffin; and I enjoyed them thoroughly because they’re not overly sweet. I ate mine with a nice pat of Smart Balance Light Buttery Spread each time, something I don’t normally do with muffins; but for these muffins, it was perfect.
I halved the original recipe, added some spices, used orange juice and whole wheat flour, and changed the ratios of liquid ingredients slightly. I also sprinkled the tops lightly with cinnamon-sugar. You’ll get 1 dozen standard-size muffins with this recipe, and they’ll be moist, dense, full of spice and loaded with raisins and pumpkin. These are so good that I’ll be making them again, and I hope you’ll give them a try.
Country Pumpkin Muffins
Adapted from Allrecipes
Rating: 9 out of 10
1 cup sugar (I used 1/2 cup sugar + 2 Tbsp. Nu Naturals Stevia)
1/3 cup vegetable or canola oil
2 large eggs
1 cup butternut squash puree or canned pumpkin, drained
1/3 cup orange juice
1-1/2 cups white whole wheat flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 tsp. freshly ground nutmeg
1/2 tsp. sea salt
3/4 cup raisins
1/2 cup broken, toasted walnuts
Topping: 1/2 tsp. cinnamon + 3 Tbsp. sugar
Heat oven to 400F (375F for dark or coated pans). Spray a 12-cup muffin tin with non-stick cooking spray. In large bowl, whisk together sugar, oil, eggs, pumpkin, and juice. In medium bowl, whisk flour, baking powder, baking soda, spices, salt, raisins and walnuts. Add all at once to liquid mixture, stirring with spoon or spatula only till just barely combined. Do not overmix. Divide batter evenly among muffin cups, using about 1/4 cup for each.
Sprinkle tops with cinnamon-sugar mixture. Bake 14-17 minutes, or till a toothpick inserted in center returns with just a few crumbs. Do not over bake. Yield: 12 muffins