Internet: I love the fall. I love it. I love everything about it—the clothing, colors, smells, foods, everything.
This recipe screams fall to me. These muffins aren’t particularly healthy. If you want healthy, try this recipe from last week. But these muffins are awesome, in my opinion. And your house will smell amazing.
What you will need
- Muffin Tins
- 3 cups flour (I used pastry flour)
- 2 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cloves
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon allspice
- 1 teaspoon salt
- 1 can of pumpkin (15 or 16 oz)
- 2/3 cups oil
- 3 eggs
- 1 – 2 cups of raisins
Mom It Down!
Preheat oven to 350.
Mix pumpkin, eggs and oil in mixer.
In another bowl combine flour, sugar, salt, baking powder, baking soda and spices.
Add that to the pumpkin mixture. Stir it up for a few rotations then add the (optional) raisins.
Fill muffin tins about 2/3 full.You should get an easy 12 large muffins from this recipe. I actually had some left over!
Bake for 20 – 25 minutes.
I bet you can just dump everything into the mixer instead of messing up another bowl. I can’t imagine why it would be a problem. See the comments section, might not be a good idea.
I had a little trouble getting my muffins out of the pan last night, so if you have the liners, I might suggest using them to line the tins. I don’t like doing this because it seems wasteful if I don’t need them. But these babies did NOT want to let up. However, it’s important to add, I did not have any trouble in the past getting them free. I have no idea why last night posed such a problem. Anyway… make a note of it.
Another way around the possible sticky factor (which, remember, only happened to me once) might be to lightly dust the oiled tins with flour. Up to you!
Feel free to use an actual pumpkin. If you do, grab a small sugar pumpkin.
You might omit the raisins or add in some nuts. It’s very versatile. Also, if you want it to be healthier, replace the oil with apple sauce and use egg whites instead of whole eggs. You can literally cut the sugar in half—or down by even more. The way I came up with the healthier version to these muffins was by forgetting the sugar all together. My husband loved it. I wasn’t too crazy about it. To each their own taste! But, yeah, cut the sugar down by however much you want. Really!
Also, you can add one cup whole wheat flour to 2 cups all-purpose. I used pastry flour yesterday because I needed to clear out space in the refrigerator. But all-purpose works awesome as well.
Again, hit me up with suggestions or questions!