Passionate about Pumpkin

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.

Pumpkin Muffins

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

Method

(Do not over whisk or fold)

1. Stir together flour, baking powder, baking soda, salt and spices. Set aside.
2. In large separate bowl whisk eggs with fork, add sugars and whisk. Add butter, whisk.
3. Add pumpkin, buttermilk and whisk until just blended.
4. Fold in flour mixture.
5. 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.