Pumpkin Spice Muffins

24
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Every time I'm working a show in the fall, I try to find time to bring in some kind of baked goods. These are easy and really pretty cheap, and since I make them smaller they go an awfully long way. There aren't ever any left."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (74.7 g)
  • Calories 86.1
  • Total Fat - 1.4 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 28.8 mg
  • Sodium - 218 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 11.3 g
  • Protein - 2.5 g
  • Calcium - 35.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F; line 24 muffin tins with paper liners.

Step 2

Place raisins in a glass bowl or measuring cup and pour boiling water over them to cover. Let stand until ready to use.

Step 3

Sift all dry ingredients together in a bowl; set aside.

Step 4

In a separate bowl, combine all wet ingredients (except raisins and carrots).

Step 5

Gradually add dry ingredients to wet ingredients, mixing between each addition just until moist. Do not overmix, or the muffins will come out tough.

Step 6

Drain raisins and stir in raisins and carrots.

Step 7

Drop batter into prepared muffin cups to fill about halfway.

Step 8

Bake at 350F for 15-20 minutes, until a toothpick inserted in center comes out clean.

Step 9

Remove from pans and cool on wire racks.

Tips & Variations


  • 24 paper muffin tin liners

Tags : Muffins

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