Best Pumpkin Muffin Recipe
With all the attention given to pumpkin pie, cake, and roasted pumpkin seeds during the Halloween season, a true gem of a pumpkin recipe is often overlooked: the delicious pumpkin muffin. Start off your morning right in the fall with pumpkin muffins for breakfast! These can be a great alternative to pie or cake and use great pumpkin flavor. Here is the best pumpkin muffin recipe for you and your family to enjoy.
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1 ½ C raisins
4 ¾ C flour
4 C sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp ground cloves
1 (29 oz) can of pumpkin puree
1 C unsweetened applesauce
1 C chopped walnuts
Preheat your oven to 350 degrees. Grease three 12-cup muffin pans, or line with paper muffin liners. Soak the raisins in warm water to plump, then drain them.
In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a different bowl, mix eggs, pumpkin, and applesauce until the mixture is smooth. Mix the dry ingredients into this mixture and stir until the batter is smooth in appearance. Then stir in the raisins and walnuts. Spoon the batter into the muffin cups and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
While you can use pumpkin puree from a can for these muffins, you can also use fresh pumpkin. Using fresh pumpkin to make a pumpkin puree will take longer, but will have a fresher taste. First, cut a pumpkin into 2-inch cubes, removing all seeds and pulp from the flesh. Cut the pumpkin peel off of these cubes as well. Alternatively, you can peel the pumpkin before cutting it into cubes, but this is often more difficult. Next, boil these cubes in water until they turn soft. Then place them in a food processor and blend them until they have the consistency of puree. You can also add a bit of sugar or cinnamon to them at this point as well.
If your pumpkin puree has too much water in it or you would prefer a thicker puree, use a cheesecloth to strain water out of the puree. Use a freshly cut pumpkin to make your own pumpkin puree, as the nutrients and the taste of the pumpkin will start to decline as soon as it has been cut.
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