Today it is 27C and humid, but last week it was cold and RDF (rain, drizzle, and fog) so I was looking for something cozy and comforting to make; something that would be tasty with a cup of hot tea or coffee. These pumpkin muffins hit the spot – perfectly moist with just enough raisins to make it chewy.
You will need:
- flax eggs to equal four eggs (4 tbsp flax seed with 12 tbsp of water – make this first so it has time to set [about 15 minutes] before you need to add it to the recipe)
- 2 cups of sugar (I used organic)
- 1 1/2 cups of oil (I used canola)
- 1 3/4 cup of pumpkin puree
- 1 tbsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups of flour (I used spelt)
- 2 cups raisins (I used organic)
Put flax eggs in a large bowl. Add sugar, pumpkin, oil, and beat thoroughly.
Add dry ingredients and mix with a spoon or spatula until batter is smooth. Stir in raisins.
Fill muffin pans almost to the top (about 2/3 full) and bake at 375. I found the muffins took about 25 minutes before they weren’t dunchy in the middle, but you should probably check on them after 15-20 minutes.
This recipe yields 30 regular size muffins.