Holiday Pumpkin Muffins the Editors of Publications International, Ltd.
Holiday Pumpkin Muffins
Makes 18 muffins
|2-1/2||cups all-purpose flour|
|1||cup packed light brown sugar|
|1||tablespoon baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/2||teaspoon ground ginger|
|1||cup solid-pack pumpkin (not pumpkin pie filling)|
|6||tablespoons butter, melted|
|2/3||cup roasted, salted pumpkin seeds, divided|
|1/2||cup golden raisins|
- Preheat oven to 400°F. Grease 18 standard (2-3/4-inch) muffin cups or line with paper baking 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 pumpkin seeds and raisins. Spoon into prepared muffin cups, filling 2/3 full. Sprinkle remaining pumpkin seeds over muffin batter.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Store in airtight container.
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