Pumpkin Spice Muffins
Lightly sweet, quick and easy Pumpkin Spice Muffins are full of pumpkin, warm spices, nuts and raisins. They freeze beautifully for fast snacks or breakfast
Servings 12 muffins
Ingredients
- 2/3 cup pumpkin puree NOT pie filling
- ¼ cup butter or margarine
- ½ cup sugar
- 1 egg
- 2 drops lemon oil*
- 2 drops orange oil*
- 1 tsp. vanilla vanilla bean paste is nice
- 1 cup flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt generous
- 1 tsp. pumpkin pie spice
- ½ cup milk
- ½ cup raisins
- ½ cup chopped pecans or walnuts
- * or use ½ tsp. each lemon and orange extract or zest
Instructions
- Preheat oven to 375. Line muffin pan with papers or grease pan well.
- Cream butter and sugar till light and fluffy. Beat in egg.
- Add vanilla, lemon and orange oil (or extracts/zests) and beat well. Beat in pumpkin puree (batter will look curdled).
- Whisk together flour, baking powder, soda, salt and spices. Alternately add flour mixture and milk, starting with flour, then milk, then flour. Add raisins and nuts with last addition of flour.
- Beat on low till almost combined; finish by folding with spatula.
- Scoop batter into liners (or greased pan) and bake 17-18 minutes for regular sized or 10-11 mins for minis – until toothpick inserted in center comes out with just a few moist crumbs.
Notes
Four Easy Ways to Vary This Recipe
- Sub in mashed, cooked sweet potatoes for the pumpkin puree.
- Okay, this might seem weird, but when I use my juicer to make my favorite pineapple-carrot-apple juice, I use 2/3 of a cup of the leftover pulp to make these muffins. Super yum and a fiber boost!
- Speaking of fiber boosting - you can easily swap in some whole wheat pastry flour for the all-purpose, or use any whole grain flours you like using. The hearty ingredients in this muffin can take it!
- If you're feeling especially decadent toss in some bittersweet chocolate chips - minis if you are making mini muffins.