Monday, October 14, 2013

Cinnamon Pumpkin Muffins


Another great way to use one of my favorite, healthy, flavorful and versatile ingredients: pumpkin. These muffins are great for breakfast or dessert!

Cinnamon Pumpkin Muffins

(Yields 16-18 muffins)

Ingredients:
  • 1 cup whole wheat flour
  • 2/3 cups white flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground clove
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp. butter, melted
  • 1/3 cup water
  • 1 cup pumpkin puree
  • 1/2 cup golden raisins
  • 1 Tbsp. turbino sugar (optional)
  • 1/4 tsp. ground cinnamon (optional)

Directions:
  1. Preheat oven to 350°F. Line a muffin pan with 16-muffin liners
  2. Whisk together flours, baking soda, baking powder, salt, 1/2 tsp. ground cinamon, ground clove, nutmeg and ground ginger; set aside
  3. In a mixing bowl, beat eggs and sugar until light and fluffy. Add melted butter, water and pumpkin puree
  4. Gradually add dry ingredients, mix until just combined. Fold raisins into batter
  5. Mix turbino sugar and 1/4 tsp. cinnamon; set aside
  6. Fill each muffin 2/3 full with batter. Sprinkle the top of each cupcake with 1/4 tsp. of cinnamon sugar mixture (optional)
  7. Bake for 18-20 minutes or until the muffins are springy to the touch and a cake tester inserted into a muffin comes out clean
  8. Remove to a wire rack and allow to cool


Enjoy and thanks for reading!
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