Friday, January 25, 2013
3 1/3 C flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cloves
2 tsp cinnamon
1 1/3 C sugar (I used bakers)
1 1/3 C brown sugar
1 C oil (or 1/2 C + 1/2 C applesauce)
2 cups canned pumpkin
2 tsp vanilla
2 cups raisins
Combine the dry ingredients and then add the wet, (fold in raisins last)
Using a large scoop, put a heaping amount of the batter in each cup.
Bake for 17-19 minutes. Test with toothpick to come out clean.
I only made 1/2 a recipe, but I assure you, you'll need more than 12 muffins. As of this morning, there are 2 left.
Since I only made 1/2 a recipe, I had about half a can of pumpkin left. Click here to see what I did with the leftovers.