In this house we love all things pumpkin! And we will stretch out the pumpkin "season" for as long as possible. I know that it is considered a Fall taste but I simply cannot bear to put the pumpkin away as soon as Thanksgiving is over.
So I made these pumpkin muffins one last time. Kind of like a final farewell to Thanksgiving and all things Autumn before we put up the tree, turned on the twinkle lights, and hung the mistletoe.
- 3 cups flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup raisins heaping
- 1 stick unsalted butter melted
- 1 15 ounce can pumpkin puree
- 1 cup milk
- 2 eggs
DirectionsMix the dry ingredients in a large bowl.
Melt the butter and add to the dry ingredients. Mix in the remaining ingredients just until blended. Bake at 400 degrees for 15-20 minutes.
|Perfect Pumpkin Muffins|
These were amazing! I doubled the recipe (recipe shown is doubled) so that they would last longer than a day. The next time I make them I'm going to freeze one and see how they hold up in the freezer and then I may triple the recipe!