Yay! It's time for the Fall Festival Recipe Exchange, hosted by My Friend Amy!
Disclaimer: This recipe, while yummy, is not my own. Actually, such a disclaimer is probably a good endorsement of the recipe's yumminess, if you knew my cooking skills.
Follow this link for more awesome recipes by FoodieFarmgirl. Follow this link to see both Amy's recipe and links to other participants.
Disclaimer: This recipe, while yummy, is not my own. Actually, such a disclaimer is probably a good endorsement of the recipe's yumminess, if you knew my cooking skills.
Follow this link for more awesome recipes by FoodieFarmgirl. Follow this link to see both Amy's recipe and links to other participants.
Enjoy!
Farmgirl's Spicy Pumpkin Pecan Raisin Muffins
Makes about 18 large muffins (or dozens of small muffins)
INGREDIENTS
1 cup raisins
3/4 cup orange juice
3 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (slightly less if freshly grated)
1/2 teaspoon ground cloves
1 cup (2 sticks) margarine or butter, melted*
1 cup golden brown sugar, packed
1/2 cup honey
3 eggs
1 15-ounce can packed pumpkin (or 1 pound fresh pumpkin puree)
1 cup chopped pecans or walnuts (toasted if desired)
DIRECTIONS
Heat oven to 350 degrees. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins.
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in the pecans.
Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.
*Lowfat version: Simply omit 1/2 cup (1 stick) of the margarine or butter.
12 comments:
Sounds yummy. Muffins are the best. I can't seem to mess up muffins.
I'll have to try these minus the raisins. Not a fan of raisins.
This sounds yummy!! Amy has started a dangerous thing here...we'll all have to go on a diet come Winter!
LOL on your disclaimer! I need to get one of those jumbo muffin tins; we have standard size and minis ...
Thanks for the introduction to FoodieFarmgirl, too!
I will be making these this week. I think they sound fantastic!
These sound yummy. I think I'll just ignore the low-fat instructions.
mmmm muffins. you can never have too many good muffin recipes! :-)
These sound amazing!!!!
These sound great! Have you ever kept the dough overnight? I'm just thinking this would be great to make at night and then pop in the oven in the morning for breakfast.
heidenkind: No, I haven't tried that, but I imagine it would work just fine. And they are heavenly fresh out of the oven, so your plan would be perfect!
MMMMMMmmmmm - love muffins. I like raisins, but I wonder what would happen if you substituted chocolate chips?
Booklogged, I've never tried using chips, but I'm pretty sure that's an amazing idea. You can't go wrong with chocolate...EVER!
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