Pumpkin muffins are delicious for breakfast and do double duty as yummy cupcakes when frosted with cream cheese icing.
INGREDIENTS:
2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped toasted walnuts or pecans
1 cup raisins
1 can (15 oz.) pumpkin purée (or about 1 3/4 cups homemade pumpkin purée)
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs
Optional: Raw sugar for topping
METHOD:
Preheat oven to 350°F. Line 3 muffin pans (standard size) with paper liners.
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Add the walnuts and raisins and gently toss with the flour mixture. This helps to prevent the nuts and raisins from sinking to the bottom of the batter.
In the mixing bowl of a stand mixer, place the pumpkin purée, sugars, and oil and beat until well combined.
Add eggs one at a time, beating well after each addition. Add the flour mixture in three batches, and mix just until combined.
Fill muffin cups about three-fourths full. If desired, sprinkle the tops with a generous pinch of raw sugar. Bake until the muffins are golden brown and a wooden pick inserted in the center comes out clean, about 22-25 minutes. Place tins on a wire rack to cool for 10 minutes, then remove muffins and cool them completely.
Dust with powdered sugar. To use as cupcakes, frost them with your favorite cream cheese icing.
YIELD: 36 muffins
