Pumpkin Muffins

Pumpkin Muffins

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.

Pumpkin Muffins

Source: eatathomecooks.com

Course: Breakfast

 

Ingredients

• 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

 

Directions

Mix 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.

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Perfect Pumpkin Muffins

The Verdict:
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!