That time has finally come.
Here is the recipe that I use to make them Pumpkin Muffins.
I make them into mini ones so I can put a couple in their lunches or serve a couple as a snack. Technically the recipe is a cupcake recipe but I have never put frosting on them, they are plenty sweet enough without it.
I took a huge batch to my daughter's pre-school for her snack day and the kids devoured them (i.e. kid approved).
- 2 2/3 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg (the jar stuff is fine)
- 1/4 tsp. ground cloves
- 1 tsp. salt
- 1 cup raisins
- 2/3 cup chopped walnuts (optional)
- 15 oz solid-packed pumpkin
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup canola oil
- 4 eggs
- Preheat oven to 350 degrees
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, & salt
- Toss the raisins & walnuts with the flour mixture
- In a large bowl whisk together the pumpkin, sugar, brown sugar, & oil
- Add the eggs one at a time, whisking after each addition.
- Add the flour mixture in small additions, stirring with a large wooden spoon after each addition
- Fill the muffin tins ~ 3/4 full (these don't rise much so you can fill them all the way to the top if you would like)
- Bake until they are golden and a toothpick inserted into the center comes out clean. ~12 minutes for mini and ~22 minutes for regular size.
- Transfer to a wire rack for cooling