Recipe: Pumpkin-Raisin Muffins
To me, a good muffin has substance, texture and ambition; every whole grain bite anxious to provide sustenance and slow-burning energy. I like them sweet, but not too sweet. I prefer a modest, old-fashioned muffin — not oversized, as if it were pumped up on steroids. In the recipe below, you could skip the ginger and substitute with a combination of allspice, nutmeg and cinnamon. Or substitute smashed ripe banana or pureed sweet potato for the pumpkin. Toss shredded carrots, coconut or chopped nuts, into the batter.
Yield: 16, 2-inch muffins
Active Time: 30 minutes
Bake Time: 25-30 minutes
- Oil for greasing muffin tins or paper liners
- 1 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2-1 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup water
- 1/2 cup vegetable or canola oil
- 2/3 cup raisins
- 1 tablespoon finely chopped crystallized ginger
1. Preheat oven to 350 degrees.
2. Grease muffin tins or add paper liners. In one large bowl combine flour, baking powder, baking soda, salt and 1/2 cup white sugar and brown sugar. In another large bowl, whisk together eggs, pumpkin, water and oil. Stir in raisins and crystallized ginger.
3. Fold wet mixture into the dry; stir until combined. Taste mixture and add additional sugar if desired. Spoon into muffin cups filling them just before the top. Bake 25-30 minutes or until golden brown.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 27, 2011.