Fall recipes: Pumpkin and spice muffins

October 8, 1:54 AMProvidence Food ExaminerDonna Diegel

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Pumpkin Bread & Muffins

Pumpkin, spice and everything nice! Easy pumpkin muffin recipe with cinnamon, nutmeg and ginger. Make muffins with fresh pumpkin or canned pumpkin puree, and add raisins or even chocolate chips for a special fall treat!

Pumpkin & Spice Muffins Recipe

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 Tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1 teaspoon ginger, ground
• 3/4 teaspoon nutmeg, ground
• 3 large eggs
• 3/4 cup canola or vegetable oil
• 1 1/3 cups sugar
• 3 cups milk
• 2 cups pumpkin puree, fresh or canned
• 1 cup raisins, optional

How To Make Pumpkin & Spice Muffins:

Preheat oven to 375 degrees F. Line 20-34 muffin tins with paper liners. Sift flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a large bowl and set aside.

In a large mixing bowl and with a wire whisk, or in the bowl of an electric stand mixer and fitted with a whip, mix eggs, oil, and sugar together until light. With mixer on low, mix in milk and pumpkin puree until blended. With a rubber spatula, mix dry ingredients into wet and add raisins if desired. Stir well until all is incorporated. Do not over mix. Fill prepared muffin tins 3/4 full with batter. A large ice cream scoop is handy when measuring muffin batter.

Bake at 375 degrees for 22-25 minutes, or until muffins spring back when touched. Makes approximately 24 muffins depending on size.

Pumpkin Muffins can be frozen for up to 3 months if stored in an airtight container. As you can see above, this recipe can also be used to make Mini Pumpkin Breads.