Recipe by Felix4067
Healthy, tasty, moist muffins which are a fall tradition at my house. Can be made with canned or fresh pumpkin. Now that I have two reviews stating that they don't cook all the way through, I have to assume that it doesn't work well for jumbo muffins, only smaller ones. I have always made smaller ones (they go further) and I have never once had a problem with them not cooking all the way through. My most sincere apologies for the problems you have had, and my sincere thanks for trying them anyway.
Top Review by funnymunkie
I had the same problem with them never fully cooking even after baking them twicw as long as it says. They are very tasty though and I would make them again, maybe using whole wheat flour. I also used egg substitute instead of real eggs, and 1/2 splenda 1/2 sugar.
- 1 1⁄3 cups nonfat dry milk powder
- 12 tablespoons flour
- 2 teaspoons baking soda
- sugar substitute, to equal 24 tablespoons sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 4 eggs
- 2 cups pumpkin puree (or canned)
- 2 teaspoons vanilla
- 1 cup grated carrots or 1 cup zucchini (I use carrots)
- 12 tablespoons raisins
Directions See How It's Made
- Preheat oven to 350 degrees.
- "Plump"raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
- Sift all dry ingredients together in a bowl; set aside.
- Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
- Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
- Drain the raisins.
- Stir in raisins just until they are mixed through the batter.
- *IMPORTANT:Overmixing can cause muffins to be too tough.
- Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
- Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
- Remove from pans and cool on wire racks.