July 13, 2016
Vegetables, Pumpkin , Budget-Friendly,
Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Fall/Autumn, Winter, Oven Bake, Non-Dairy, Vegetarian, Make it from scratch, Flour, Muffins more
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"I always soak my raisins in either warm water (or for Thanksgiving/Christmas) in Apricot brandy (or other liqueur) to plump them up. That way they will not pull from the liquid in the mix."
Preheat oven to 350F.
Either spray or fill muffin tins with paper baking cups.
In a large bowl, combine flour, both sugars, baking soda, baking powder, salt, pumpkin pie spice and pecans.
In a medium bowl, beat the eggs with the oil and canned pumpkin; stir in raisins.
Pour wet mixture into the dry mix and stir until JUST combined. Do not over mix.
Scoop batter into muffin cups; there will be batter left over for the second batch.
Bake for 15 - 18 minutes or until toothpick inserted down the middle of muffin comes up clean.
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Great muffins! Love how moist and delicious they were. I might just double the recipe next time and freeze some, for when I'm on the go!
I made one change. I used craisins instead of raisins and we sure loved these yummy muffins!
Delicious muffins -- made as directed but used a little bit less raisins than indicated. I made these for the hair dressers to share in their break room -- they loved them and a perfect treat for Halloween to bring. Will be making again! Thanks for sharing!
5+++ Stars all the way!! These are super duper moist and the flavors are strikingly yummy. These is comfort at its best. I followed the recipe as suggested with a couple of differences. I didn't add the nuts because I didn't have them and added a touch more of the pumpkin pie spice. These will be made again and again. We enjoyed them for a breakfast served at dinner time. Thank you so much Luvcookn for sharing such a gem. Made it for Billboard Tag.