I used a recipe from Smitten Kitchen and made a few adjustments (reduced the amount of sugar, used brown sugar instead of white, tweaked the spices and added golden raisins). In the end, this is a fantastic muffin recipe that would be welcome at any fall breakfast or brunch. This recipe works well with either fresh or canned puree; read this close analysis to learn if it’s worth it to make your own.
These muffins are light yet moist, and the raisins are a great treat inside.
Makes 12 muffins.
- 1 cup packed pumpkin puree
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup golden raisins
- 1 tablespoon white sugar (for topping)
- 1 teaspoon cinnamon (for topping
Step 2. In a separate bowl, whisk together the flour, baking powder and soda, salt, cinnamon, ginger and cloves. Add the raisins and dry ingredients to the wet, then fold everything together until just combined.
Step 4. Combine the white sugar and cinnamon and sprinkle on top of the muffin batter. I like saving an old spice jar and using it as my cinnamon-sugar jar. It’s great to have cinnamon and sugar mixed to use as a topping for toast or waffles, and it’s certainly a lot cheaper than buying pre-mixed cinnamon and sugar. That’s just crazy.
Bake for 25-28 minutes. Cool slightly and enjoy! These muffins do very well when reheated in a toaster oven.