Pumpkin Spice Muffins
From maureenlaw 14 years agoIngredients
- 3 cups bread flour shopping list
- 2 cups sugar shopping list
- 1/4 cup butter, melted shopping list
- 1/4 cup vegetable oil shopping list
- 3 eggs shopping list
- 1 1/2 cups canned pumpkin shopping list
- 1/2 cup water shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon cloves shopping list
- 1 1/2 cup golden raisins shopping list
- 1 cup of walnuts or pecans, chopped shopping list
How to make it
- In a bowl, combine sugar, melted butter, oil, egg, pumpkin and water
- Beat for 90 seconds until well mixed
- Whisk together flour, baking powder, baking soda, salt and spices until no streaks remain
- Combine flour mixture with pumpkin mixture
- Stir in nits and raisins, stirring only until all ingredients are mixed
- Cover batter and let stand at room temperature for 60 minutes
- Preheat oven to 400
- Fill greased muffin cups 2/3 full
- Bake for 15-20 minutes or until muffin tops spring back when lightly touched
- Brush tops of muffins with melted butter while still warm and sprinkle with coarse sugar, if desired (omit this step if freezing)
- If the muffins are to be frozen, let cool for one hour, then tightly wrap in plastic wrap and store in zip lock freezer bags.
- To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F., or they may be reheated in the microwave loosely wrapped in a damp paper towel
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