Pumpkin Muffins


1 c golden raisins

1 c water

15 oz can Libby’s pumpkin

2 ¼ c sugar

4 eggs

1 ½ tsp. salt

¾ c canola oil

2c all- purpose flour

2 tsp. cloves

2 tsp. nutmeg

1 Tbsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda


Preheat oven to 350 degrees. Line a standard muffin pan with paper liners and set aside. Combine the raisins and the water and set aside for later. In the bowl of an electric mixer with a paddle attachment mix the pumpkin, sugar, eggs, and salt. Gradually add the oil until combined. Mix on medium speed for about 6-8 minutes scraping the bowl frequently. Meanwhile, sift together the flour, cloves, nutmeg, cinnamon, baking powder and baking soda. Add the dry mixture to the wet mixture. Strain the raisins and add to the mix. Fill the muffin cups two-thirds full and bake for about 25 minutes or until the muffins look golden on top and a toothpick inserted in the middle comes out with crumb, but not wet. They should feel springy when pressed gently with your finger. (Note: If the toothpick comes out clean the muffins will be over baked!!!) Let cool 10-15 minutes, unmold and let cool completely. Enjoy!!

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