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Pumpkin-Nut Muffins
Bake: 20 mins at 375°F
Ingredients
- 2 2/3 cups sifted cake flour or 2-1/3 cups unsifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 2 slightly beaten eggs
- 1 1/4 cups sugar
- 1 1/4 cups canned pumpkin
- 2/3 cup cooking oil
- 1/3 cup milk
- 3/4 cup chopped walnuts
- 3/4 cup golden raisins
- 1/4 teaspoon salt
Directions
1. Lightly grease eighteen 2-1/2-inch or seventy-two 1-3/4-inch muffin pans* or line them with paper bake cups. Set aside.
2. In a large bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Make a well in center.
3. In another bowl, mix eggs, sugar, pumpkin, cooking oil, and milk. Add to flour mixture. Stir until combined. Fold in walnuts and raisins.
4. Fill prepared pans about 2/3 full with batter. Bake in a 375 degree F oven for 20 to 25 minutes or until golden for 2-1/2 inch muffins or 12 to 15 minutes for 1-3/4-inch muffins. Remove from pans; serve warm. Makes 18 regular-size muffins or 72 mini-muffins.
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Note:
*
For jumbo muffins, bake batter in eight 3-1/2-inch muffin pans in a 350 degree F oven for 25 to 30 minutes or until golden.
