Tuesday, March 9, 2010

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.


  1. We are HUGE muffin fans and pumpkin is probably my very favorite. Your recipe looks yummy!