Pumpkin Carrot Muffins I Made It Ii

Pumpkin Carrot Muffins

Cosmicmother 7 years ago
Pumpkin Carrot Muffins by Babsalaba
~January's 2017 Muffin Challenge~

I had some leftover pumpkin puree in the fridge and some golden raisons so I did an ingredient search and found this recipe.
It surprised me how good it was!! And the kids absolutely love them too!

They are light and spongy and have tons of flavor. I was very, very skeptical about there being no fat in the recipe besides the yogurt, and there seemed to be a lot of leavening for the amount of flour. But I went ahead and followed the recipe and it worked out perfectly!
She gives different amounts and ingredients to choose from, I went with 2 whole eggs instead of 4 egg whites, brown sugar instead of honey, and opted to not use nuts.
I usually have whole wheat flour in the freezer but I was out, so I used 1-1/2 cups of all purpose flour instead of 1-1/4 as whole wheat flour is denser than white.

This is a recipe where I think the golden raisons are integral. They have a mild taste, plump right up and take on the flavor of whatever they are cooked in. So they take on the pumpkin and spice flavor and almost melt away inside the muffin; so even people who dislike raison's would probably not even know they are in there! The recipe does not call for salt, and I wouldn't use it either since there is so much leavening you don't need it (baking soda has sodium).

A delicious muffin that I'll make again and again! :)
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chuckieb 7 years ago said:

Those look really yummy Shona!

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gourmetana 7 years ago said:

Oh yum! Are these part of the January Challenge?

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eastcoaster 7 years ago said:

Yum Shona, they look delicious, lovely photo..

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Cosmicmother 7 years ago said:

Thanks everyone! They are very delicious! :)
Hi Ana, yep they are for the January challenge. I was already ahead of the game and planned to make muffins anyhow. Just my luck to have muffins voted in this month! ;D

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mommyluvs2cook 7 years ago said:

I've always disliked raisins, but for the past few years I have had golden raisins in my Aunt's Picadillo and loved them, and it's probably because of like you said, they just melted away only leaving their sweetness :) These look amazing!!

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NadineM 7 years ago said:

Hi Shona love your pic. The muffins look oh so good.

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bakerme 7 years ago said:

Great photo, Cosmicmom! And thanks for the info about wheat flour weighing more than white. Is there a rule of thumb for how much white to use when subbing it for whole wheat?

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Cosmicmother 7 years ago said:

Bakerme, it's usually a 1/4 cup more white flour per 3/4 cup ww flour. I judged the amount by the batter consistency because her recipe said to use 1 to 1-1/4 cup of ww flour so I started with a 1/4 cup more and it was perfect. :)

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bakerme 7 years ago said:

Thanks! I seldom have wheat flour on hand. I keep trying to use it, but my husband hates the flavor it gives pancakes, breads, muffins, etc., so I haven't bought it for a while now :p

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gaspesiangal 7 years ago said:

Beautiful photo Shona. I love the addition of golden raisins.

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