Perfect Pumpkin Muffins

The Gingerbread Man: Okay, okay! I’ll talk! [gulps] Do… you know… The muffin man?
Lord Farquad: (eager) The muffin man?!
Gingerbread Man: (seemingly defeated) The muffin man.
Farquad: (pensive) Yes, I think I know the muffin man… Who lives on Drury Lane?
Gingerbread Man: She’s married to the muffin man.
Farquad: The muffin man?!
Gingerbread Man: (anguished) The muffin man!!
– The interrogation scene from Shrek

So last Thanksgiving I accidentally bought a large can of pumpkin rather than a small can. It was supposed to make two pies but I’d only intended on making one. What’s a girl to do with extra pumpkin in the house? Make up a recipe for muffins, of course! Being a novice at creating recipes, I looked up numerous muffin recipes to gain an idea of what usually goes into making such things. And this is what I came up with.

Temp: 400F
Bake time: 20-25min

~15oz canned pumpkin
2 1/2 cups all-purpose flour
2 tsp baking powder
1 1/2 cups granulated sugar
1/2 tsp salt
2 eggs, slightly beaten
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 cup cooking oil
1/4 cup milk
1 1/2 cup raisins

1.) Soak raisins in freshly boiled water for about five minutes to plump them up. Drain and set aside.
2.) In a small bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3.) In a larger mixing bowl, combine pumpkin and sugar. Add eggs, milk and oil. Gradually add flour mixture, mixing until everything is just combined. Mix in raisins. It’s very important to not overwork the batter or else you’ll get tough muffins.
4.) Spray a muffin tin with a non-stick spray and then pour the batter into the tins. Each slot should be about 3/4 full.
5.) Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.
6.) Allow to cool in the pan for about 3-4 minutes and then gently dislodge them from the pan for eating and/or storage. Enjoy!

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