Recipe by Studentchef
This is another pumpkin recipe from pumpkinnook.com. This makes two dozen muffins, which is more than enough for people who like baked goods. You can use canned pumpkin if fresh pumpkin is not available.
Top Review by Sydney Mike
Although I'd normally use canned pumpkin in a recipe like this, I did manage to salvage a cup of the fresh stuff from another pumpkin recipe I was making (salvaged it before my son made off with the rest of the large pumpkin I had, for dog food, he said)! Anyway, these muffing came together very easily & were wonderfully delicious! Most of 'em were shared with a coffee-&-snack group we attend almost every week, but the recipe is a keeper, & I'll be making 'em again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
- 236.59 ml fresh pumpkin
- 828.06 ml flour
- 236.59 ml sugar
- 2 eggs
- 236.59 ml raisins
- 295.73 ml 2% low-fat milk
- 59.14 ml soft butter or 59.14 ml margarine
- 19.71 ml baking powder
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml salt
Directions See How It's Made
- Preheat oven to 400°F.
- Put muffin cups into muffin tins or grease the tins.
- Cream butter (or margarine) and sugar until fluffy.
- Beat in pumpkin and eggs.
- Dredge raisins in 1/2 cup flour.
- Sift remaining flour and spices together.
- pour milk into mixing bowl.
- Mix in dry ingredients by hand until just mixed.
- Sir in raisins.
- Mix in remaining ingredients.
- Spoon mix into paper cups in muffin tin.
- Bake for 20 - 25 minutes.