Prep 15 mins
Cook 30 mins
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.
- 118.29 ml vegetable oil
- 236.59 ml sugar
- 2 eggs
- 236.59 ml canned pumpkin
- 118.29 ml buttermilk
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 7.39 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml vanilla extract (I used maple)
- 177.44 ml chopped walnuts (I omitted)
- 236.59 ml raisins (I omitted)
- 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.
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!
This is very yummy! I went according to directions with the recipe with the exception of using whole wheat flour instead of white flour and pumpkin pie spice. You couldn't even tell the difference! The kids loved too! The outside of it was dry so I will make only one change for next time, which is keep it at 350 for about 20-30 minutes.
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!