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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

Reviews & Comments 1

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    " It was excellent "
    mrsc543 ate it and said...
    Wonderful! Five forks.
    Was this review helpful? Yes Flag

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