A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I picked the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. I recently made this recipe using about 2/3s of the sugar and they were good that way as well.
Pumpkin Raisin Muffins
Yield: 12 muffins
Materials
- 1¾ cups all purpose flour
- 1 cup white sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 15oz can pumpkin puree
- ½ cup cocunut oil melted
- 1 tsp vanilla
- 1 cup raisins
- ¾ cup flaked coconut
Instructions
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Preheat the oven to 375 degrees and prepare a 12-piece muffin tray with cooking spray
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Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together.
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In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated.
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Evenly distribute the batter into each well of the muffin tray. They will be fairly full.
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Bake your muffins for 24-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
