Yesterday I decided to make some muffins and remembered a cookbook I haven't tried yet...my new Fresh Everyday from Sara Foster. I found the pumpkin muffin recipe that I had seen earlier and pulled out my can of pumpkin. These were easy to make and made much more than the 12 "large" muffins she claim. Her large must be bakery large. I got 12 muffins, 12 mini-muffins, and four muffin tops. The result is a nice, spicy, not-too-sweet pumpkin muffin. I think that these would be a little better with brown sugar instead of regular and maybe even some molasses. I'll be freezing most of these to use later. Because pumpkin is so healthy for you, this is my entry to Sweetnick's ARF Tuesday. Drop by her site and check out the other great recipes that are sure to be there! Pumpkin Muffins adapted from Fresh Everyday
3 cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sugar
6 T unsalted butter, melted and cooled to room temp (I used margarine)
2 large eggs
1 15-oz can pumpkin puree
1 cup milk
1 1/2 cups golden raisins (I used craisins)
Preheat oven to 375 degrees F. Prepare muffin tins. Stir the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. In a separate bowl, stir the sugar, butter, and eggs together. Stir in the pumpkin, milk, and raisins. Pour this into the bowl with flour. Stir until just moistened but not more than necessary. Using a 1/3 cup measure (or ice cream scoop, this is what I use) fill the tins to just below the top. Bake for 25-30 minutes or until the tops of the muffins spring back when lightly touched. Cool for a few minutes before turning out of the tins. Serve warm with butter.
These look great. My kids get so bored with banana nuffins. I will make a note to try them with brown sugar and molasses.
Hello! I popped over here from Sweetnicks. These muffins look delish. I've been using the same pumpkin muffin recipe for ages--I think it's time I tried a new one just in case. : ) And I love the idea of using craisins!
Those look yummy. I don't know why I wait until fall to make pumpkin baked goods.
Love that plate too. Any story behind it?
Janet - I'd be interested to see what you think with the brown sugar.
Farmgirl - Thanks for popping in! I haven't found a good one but like this one. Craisins are my favorite dried fruit...have a sweet, tart taste.
Alisha - I usually do the same thing. The plate is actually a clock that I found in a second hand store a couple of years ago. The blue matched my Kitchen Aid, so I got it to go in the kitchen.
I found your site when I was looking for a fattoush recipe. The whole site comes across as very nice and approachable.
Fantastic recipe! Pumpkin muffins are my favorite.
Jo Beth - Thank you SO much! I'm glad that it's pleasing and easy to use.
Kristen - There is something homey about them, isn't there!
I've been looking for a delicious pumpkin muffin recipe that's easy to make being that I'm a good cook but terrible baker! Thanks so much!
Mmmm! I love Fresh EveryDay- hands down it's my favorite cookbook and I have yet to make a bad recipe from it. I haven't tried those muffins yet, I'll have to get on that!
This makes me miss the Fall. It is miserable warm here and I have no desire to bake...but now I want to!
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