Wowza. With the exception of the gorgeous weather this weekend, the crisp cool of fall in NY is slowly turning into a winter chill. And on comes the november treats: the eggnog latte, the pumpkin pie, the apple crisp, the peppermint bark. And the pumpkin raisin muffin! The dense, moist, spiced muffin with plump pops of raisins! Smitten.
1 1/2 cups all-purpose flour
3/4 cups sugar1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup canola (or /vegetable) oil)
2/3 cup raisins
Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree. Fold in raisins. Grease muffin trays. Pour into 8 muffin spots and bake until knife comes out clean when inserted into muffin. Serve with milk or tea!
Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree. Fold in raisins. Grease muffin trays. Pour into 8 muffin spots and bake until knife comes out clean when inserted into muffin. Serve with milk or tea!
please make this for me.
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