Holiday Pumpkin Nut Muffins Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 1 cup packed light brown sugar | ||
| Baking powder | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Solid pack pumpkin | 1 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Pumpkin seeds | 2/3 Cup (16 tbs), roasted | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 400°F Grease or paper-line 18 (2 3/4-inch) muffin cups.
Combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt in large bowl.
Stir pumpkin, milk, eggs and melted butter in medium bowl until well blended.
Stir pumpkin mixture into flour mixture.
Mix just until all ingredients are moistened.
Stir in 1/3 cup pepitas and raisins.
Spoon into prepared muffin cups, filling 2/3 full.
Sprinkle remaining pepitas over muffin batter.
Bake 15 to 18 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool completely on wire racks.
Store in airtight container.
Combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt in large bowl.
Stir pumpkin, milk, eggs and melted butter in medium bowl until well blended.
Stir pumpkin mixture into flour mixture.
Mix just until all ingredients are moistened.
Stir in 1/3 cup pepitas and raisins.
Spoon into prepared muffin cups, filling 2/3 full.
Sprinkle remaining pepitas over muffin batter.
Bake 15 to 18 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool completely on wire racks.
Store in airtight container.
Chef
