Recipe by Roxygirl in Colorado
My quest for a good pumpkin led me to a bed and breakfast in NM, called "Inn at the Paseo." These bake up tall and with a golden orange color with a tender inside.
Top Review by StacyMD187373
Oh wow! These were perfect with a nice, light crumb. Used half white whole wheat flour and otherwise followed the directions. Added pecans to half of them (so the one year old could eat some). I left out the raisins as a personal preference I did bake at 400 for 10 minutes, then 350 for 10 minutes and it was perfect. I will mark these to make again!
- 1⁄2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 1⁄2 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon vanilla extract (I used maple)
- 3⁄4 cup chopped walnuts (I omitted)
- 1 cup raisins (I omitted)
Directions See How It's Made
- Preheat oven to 400 degrees.
- Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract.
- Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth.
- Stir in walnuts and raisins.
- Spoon into greased muffin tins full (I fill them high, so it made 9 ample ones) and bake 10 minutes, reducing the oven to 350 and bake until toothpick comes out clean, about 15 additional minutes.