Pumpkin muffins
Moist and tasty, try them as Halloween or Thanksgiving treat that you can cook with your kids. As canned pumpkin is always available, you do not need to deprive yourself any other time of the year.
Ingredients
2 c flour (all purpose flour)
1 c flour (whole wheat flout)
2 c sugar
4 egg (beaten)
1 c cooking oil (sunflower oil or other vegetable oil)
1⁄2 t cinnamon (ground cinnamon)
2 t baking powder
2 t baking soda
2 c pumpkin (cooked and pureed or canned, about one 15 oz can)
1 c walnuts (optional, already shelled and chopped)
1 c raisins (seedless)
Instructions
Preheat oven to 350°F. Grease muffin pan or line with muffin paper cups.
In a large bowl, mix flour, sugar, eggs, oil, cinnamon, baking powder and baking soda. Beat in pumpkin and then fold in walnuts and raisins.
Fill each muffin to 2/3. Bake for 20-25 minutes.
Remove from oven and let them cool down for 10-15 minutes.
Total time
40 minutes
Cooking time
25
Preparation time
15
Yield
36 servings
Notes
Substitute walnuts with other nuts of your choice, or leave them out altogether. Try pumpkin seeds toasted with cinnamon sugar.
For sweetness, you can add chocolate chips instead of raisins.
