Thursday, November 06, 2008

Playing with Pumpkin: Pumpkin Muffins with Golden Raisins

I never really liked muffins until just a few years ago. Every one I encountered was dry, tasteless, crumbly and completely devoid of any personality. I have finally experimented with enough recipes to have a few types in my repertoire that are always fantastic...but even they get a little boring.
I was skeptical of this recipe from wholeliving.com as I was sure the addition of whole wheat flour would make them heavy, just like the muffins we ate when I was growing up--healthy, oh you bet, but they were like little hockey pucks with flavor!


I could not have been more pleasantly surprised by this recipe! They were tender, oh-so-moist, and had just enough of that spiced pumpkin flavor to feel like a true autumn muffin.
I ate at least three during the little coffee percolator photo shoot.
I am thrilled to have another moist and memorable muffin recipe under my belt and an eager to try some variations. With dark chocolate chunks, maybe? Dried apples?
It's going to be a great winter after all!


Pumpkin Spice Muffins with Golden Raisins


adapted from 'Pumpkin Muffins'
Makes 24 medium muffins.

3/4 cup vegetable oil, plus more for pan

1 1/2 cups whole-wheat flour, spooned and leveled

1 1/2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

2 cups pumpkin puree

1 cup plain low-fat yogurt

3 large eggs

1 cup brown sugar, plus 2 tablespoons more for sprinkling

1/2 cup golden raisins


Directions

1. Preheat oven to 350 degrees. Brush muffin tins with oil; set aside.

2. In a medium bowl, whisk flours, baking powder, spices, and baking soda; set aside.

3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add raisins and reserved dry ingredients. Mix just until moistened (do not overmix).

4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining sugar (I skipped this part) Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

11 comments:

kickpleat said...

yum!!! these look incredible, but i love pumpkin muffins (or really, pumpkin anything).

Ingrid said...

I had to laugh when you said you ate 3 during your photo session. I've been known to eat one or two when I'm trying to take a pic. You know this piece just isn't perfect & I touched it & I don't want to toss it out so of course I have to eat it. LOL!

Very nice photos!
~ingrid

MaryBeth said...

These look fabulous.. I love the combination of pumpkin and raisins. I really just simply love pumpkin.

Cookie baker Lynn said...

Yeah! I've been looking for a wonderful pumpkin muffin recipe. These look just perfect. Might I suggest trying some chopped, candied ginger in there?

Joie de vivre said...

Your photos for this post are absolutely charming. Well done.

LyB said...

Oooh, pumpkin chocolate, yes! They look delicious as is though. :)

Cheryl A said...

Sprinkled with pepitos?
I love these shoots!

Leesa said...

Hey there... These look really yummy! I think I will try them out for our Franco-American THANKSGIVING fête this year ... Merci beaucoup.. Il a l'air d'être très delicieux!!! MIAMMMMM!!!

sexy said...
This comment has been removed by a blog administrator.
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Mariz Denver said...

Oh my. Those look amazing. It comforts me that I am in the midst of baking pumpkin bread right now, otherwise I'd be drooling.

Mariz
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