Pueblo Pumpkin Muffins

Roxygirl in Colorado's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 9

Yield: 9.0 muffins

• ½ cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• ½ cup buttermilk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon vanilla extract (I used maple)
• ¾ cup chopped walnuts (I omitted)
• 1 cup raisins (I omitted)

Directions:

1. Preheat oven to 400 degrees.
2. Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract.
3. Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth.
4. Stir in walnuts and raisins.
5. 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.

Reviews

[Nancy's Pantry]

Made these delicious pumpkin muffins as breakfast for today and through the weekend. I loved the fact that they are not overly sweet. The crunch of the walnuts and the juicy raisins really add so much to the flavor of these muffins as does the cinnamon and allspice. Great with a cup of coffee or tea. Will definitely make these again!

[rochsann]

I love these muffins; they have a tender texture with a wonderful flavor. I use vanilla extract and add the walnuts and raisins. Thanks for sharing the recipe, Roxygirl!

[LaurelAnn]

These muffins are excellent! I did add the chopped walnuts and raisins, which added nice flavor and texture to the muffins. Very flavorful and moist.