Pumpkin is one of my favorite foods. Thinking and writing about pumpkin makes me smile. I have the skinny and the not so skinny versions of most of my pumpkin recipes. The house always smells so good when pumpkin and spices are melding together.
I will admit it, I am a stay under the quilt, read a good book, drink a cup of java and munch on a muffin person. My favorite...yep, pumpkin.
Here is my not so skinny version. *If you wish to make this the skinny way - replace butter with applesauce (I use the homestyle), the sugars with Splenda® products and use egg whites. I have not played with alternative flours.
2 c flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp fresh grated nutmeg
pinch of clove
8 Tbs unsalted butter (melted)
1/2 c sugar*
1/4 c light brown sugar*
2 large eggs*
1/2 tsp vanilla
3/4 c pumpkin puree
1/4 c buttermilk
1/4 c dark raisins
1/4 c golden raisins
1/2 c chopped pecans or walnuts
(Do not over whisk or fold)
- Stir together flour, baking powder, baking soda, salt and spices. Set aside.
- In large separate bowl whisk eggs with fork, add sugars and whisk. Add butter, whisk.
- Add pumpkin, buttermilk and whisk until just blended.
- Fold in flour mixture.
- Add raisins and nuts, fold in gently.
Evenly distribute in prepared muffin tins and bake in 350 degree oven approximately 20-25 minutes - however it depends on the style and size of your muffin tins.
If you are preparing these for company, sprinkle a little powdered sugar on top after they have cooled.
I will take a photo and post the next time I make these.