Pumpkin Raisin Muffins

After a year of shortages, canned pumpkin is finally appearing back on store shelves.   While this recipe can be made with either fresh pumpkin puree or canned, the canned gives the distinct advantage of convenience.
Either way these cinnamon-laden goodies will make your whole house smell wonderful as they bake.

3 cups flour
1 tablespoon cinnamon
1 teaspoon ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups sugar
1 1/2 cups canola oil
2 cups pumpkin puree (1 15 oz. can)
2 cups raisins or 1 cup each of raisins and chopped pecans

Preheat oven to 375 degrees.    Measure flour, cinnamon, ginger, baking powder, baking soda and salt into a large bowl and set aside.    In a separate bowl beat the eggs together with the oil and sugar.   Mix in the pumpkin.   Make a well in the flour and pour in the pumpkin mix.   Dump the raisins and nuts over top.   Fold together just until dry ingredients have been moistened.   Fill greased muffin tins 3/4 full and bake for about 15 minutes.

Makes about 18 muffins.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

3 thoughts on “Pumpkin Raisin Muffins

  1. I just broke in my new stand mixer with this recipe and they turned out beautifully. My wife took the leftovers to work and everyone was fighting over who got to eat the last one. I didn't change anything other than using the mixer, but I did find I had to bake mine a little longer before they passed the toothpick test.

  2. Just had these pumpkin raisin muffins for breakfast this morning, along with a lot of other wonderful food, at The White Oak Inn!!! They are delicious…and by the way, it is a wonderful place to spend the night. Yvonne makes sure all the details are taken care of. Thanks Yvonne and Ian!!!
    Gloria Kaufmann

Leave a Reply

Your email address will not be published. Required fields are marked *