Pumpkin Muffins

One of my New Year's Resolutions was to try out a new recipe every week. This has been the longest I've kept to a resolution yet...and it's a lot more fun than, say, a resolution to lose weight.

Last night, we had breakfast for dinner (yum!), so I tried a new recipe for pumpkin muffins. I tweaked it a bit, but you can find the original recipe here.

Addictive Pumpkin Muffins (revised, again 2/26/12)

3/4 cup raisins
1 cup all-purpose flour
1 & 1/3 cups and 1 tablespoon whole wheat flour
1/2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 teaspoon ground cloves
3 eggs
1/2 (29 ounce) can pumpkin
1/2 cup unsweetened applesauce
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). Grease 18 muffin cups. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine flours, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Be sure not to bake too long. The first pan I made cooked about 5 minutes too long (35 minutes total) and they were not as good as the second pan. I had these leftover for breakfast this morning and they were still very good. I even froze a few to see how they taste thawed and reheated. I'll let you know how that turns out.