Pumpkin Pie Muffins
April 5, 2010 in Breads, Breakfast, Desserts, Recipes
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup raisins
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/3 cup canola oil
- 1/3 cup water
- 2 tablespoons raw pumpkin seeds
Preparation
- Preheat oven to 350°F. Spray cups of a 12-cup muffin pan with nonstick spray.
- Sift flours, sugar, baking soda, cinnamon, salt, nutmeg and cloves into a large bowl.
- Stir in raisins. Beat eggs, pumpkin puree, oil and water together in another bowl. Add pumpkin mixture to flour mixture and stir until just blended.
- Spoon batter into muffin cups, filling each about two-thirds full. Sprinkle with pumpkin seeds. Bake until a toothpick inserted into a muffin comes out clean, about 20 minutes. Cool in pan on a rack for 10 minutes; remove muffins from pan and serve warm, or cool completely on rack.
