It’s my favourite time of the year and Ryan and I are currently making our “tour” around Ontario to see our family and friends for the holidays. Pumpkin was my favourite ingredient this season, so I wanted to make a savoury morning treat that was easy to transport. These muffins taste like Christmas and are so easy to make. This recipe creates a TON of them so if you need to freeze half just “double bag” them in zip locks. Nuke them for 20 seconds when you want to de-frost them and enjoy.
Merry Christmas!
Ingredients
- 1 cup raisins
- 3 cups and 2 tablespoons all-purpose flour
- 2-2/3 cups white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 4 eggs
- 1 1/4 cups of pumpkin puree (Not pumpkin pie filling)
- 1 cup unsweetened applesauce
- 2/3 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 C).
- Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves.
- In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter.
- Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
