Pumpkin Pie Muffins


What can I tell you about these muffins except that they’re good;  spicy with cinnamon, moist with pumpkin, chockablock with plump raisins. Go ahead and try them, you’ll like them.

Pumpkin Pie Muffins

2 cups of flour

1 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 can of  pumpkin pie filling ( from a 540 ml can)

1/2 cup canola oil

1/2 cup buttermilk

2 eggs

1 tsp vanilla extract or paste

1 1/2 cup raisins, washed under cold water and drained

Stir together dry ingredients:  flour, sugar, baking powder and baking soda.  In a separate bowl, stir together wet ingredients, including pumpkin pie filling.  Make a well in the dry ingredients and pour in wet ingredients and raisins.  Mix  just until moistened.   Using jumbo cupcake liners, divide batter into 12 portions.  Bake at 375 degrees for about 18-20 minutes until golden brown.

Advertisements

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 34 other followers

Follow Endlessly Delicious on WordPress.com