One of the women I work with forwarded me this muffin recipe, as she knows that I love to cook. I’m not sure if she knew I loved pumpkin or if it was a happy accident – but either way it was great! Last night I made these muffins in preparation for the ‘snow storm’ we ‘re supposed to get so we could wake up to an easy breakfast. I love that this recipe only makes 6 muffins (but is easy to double), often when I make muffins they go a little hard before my hubby and I can get through all of them. I made a few little edits to the original recipe to suit our tastes – I hope you enjoy them!
· 1 cup flour
· 1 tsp. baking powder
· ½ tsp. baking soda
· ½ tsp. salt
· 1 tsp. cinnamon
· ½ tsp. each nutmeg, and ginger
· 1 tbsp. melted butter
· 1 cup milk
· 1/2 cup pumpkin puree (not pumpkin pie)
· 1/8 cup maple syrup (use the good stuff!)
· ¼ cup brown sugar
· 1 cup raisins
· ¼ cup chopped walnuts or pecans
· In one bowl mix first 6 ingredients together and create a well in the middle.
· In another bowl mix butter, milk, pumpkin, maple syrup and brown sugar. Mix well and then poor into well of dry ingredients.
· Gently mix wet and dry together – just to combine. Add raisins and pecan pieces.
· Divide mix into pre-greased muffin tins and bake for 20 – 25 minutes.
· Tip: Want to get fancy? Lightly press pecan halves on the top of each muffin. Mix sugar and cinnamon together and sprinkle over the top before baking.