You get it all with this pumpkin raisin muffin recipe. It’s nutritious, healthy, high in fiber, and it tastes great. You couldn’t ask for more.
Number of Servings: Two dozen muffins
Did You Know? Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. And they are even grown in Alaska.
1 cup fresh or canned pumpkin puree
2 1/2 cups flour
1 cup sugar
2 eggs
1 1/4 cup 2% milk
1/4 cup soft butter or margarine
1 cup raisins
3 teaspoons baking powder
1/ teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Serve pumpkin raisin muffins warm or cool. Spread on butter or margarine, if desired.
Recipe Tip: Pumpkin raisin muffins also taste good, topped with vanilla frosting.
Chopping raisins for recipes is difficult. The raisins stick to the knife. However, here’s how to chop them without sticking: First, pour boiling water over the raisins. Then, stick the knife or chopper in the oven for a few minutes.
Caution: The utensil will be hot. So, be careful and use oven mitts, if needed.
May we suggest:
Pumpkin Puree – make your own puree for this recipe.
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