Pumpkin, Orange and Raisin Muffins
This recipe makes 12 servings
Pumpkin and orange are natural go-togethers.
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/2 tsp ginger 1/2 tsp ginger
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1 cup raisins 1 cup raisins
- 1 egg 1 egg
- 1-3/4 cup pumpkin purée 1-3/4 cup pumpkin purée
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 2 tbsp coarsely grated orange rind 2 tbsp coarsely grated orange rind
- 1/2 cup orange juice 1/2 cup orange juice
Preparation
In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend.
Spoon into large greased or paper-lined muffin cups, filling to tops. Bake in 375°F (190°C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks.
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