Source: Midwest Living

Gallery

Recipe Summary test

prep:
15 mins
bake:
20 mins
total:
35 mins
Servings:
18
Yield:
18 regular-size muffins or 72 mini-muffins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • In a large bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Make a well in center.

  • In another bowl, mix eggs, sugar, pumpkin, cooking oil, and milk. Add to flour mixture. Stir until combined. Fold in walnuts and raisins.

  • 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.

*

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.

Nutrition Facts

252 calories; fat 12g; cholesterol 24mg; saturated fat 2g; carbohydrates 34g; mono fat 4g; poly fat 6g; insoluble fiber 2g; sugars 14g; protein 3g; vitamin a 2623.9IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 71mg; potassium 141mg; calcium 30.3mg; iron 1.8mg.
Advertisement