Spicy Pumpkin Pecan Raisin
MuffinsMakes about 18 large
muffins (recipe may be halved)
1 cup raisins
3/4 cup orange
juice
3 cups organic all-purpose flour
1/2 cup whole organic wheat
flour
2 teaspoons baking soda
1 teaspoon baking powder (make sure it's
fresh!)
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (a
little less if freshly grated)
1/2 teaspoon ground cloves
1 cup (2
sticks/8 ounces) organic butter or trans-fat free vegetable oil sticks
(such
as Earth Balance), melted*
1 cup light brown sugar, packed
1/2 cup
honey
3 large eggs
1 15-ounce can organic pumpkin (or 1 pound fresh
pumpkin purée)
1 cup chopped pecans or walnuts, toasted if
desired
*Lower fat version: Simply omit 1/2 cup (1 stick) of the
butter.
Heat oven to 350°. Place raisins and orange juice in a small bowl
and microwave for 2 minutes; set aside. Grease muffin tins
Combine flour, whole wheat
flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large
bowl and set aside. Combine butter, brown sugar, honey, and eggs in a large bowl
and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with
the raisin/juice mixture. Stir in the pecans.
Generously fill muffin pan.
Bake until a toothpick inserted in the center comes out clean, about 25 to 30
minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15
minutes, then remove from tins and serve warm, or let cool on wire racks. Store
in an airtight container for up to three days or freeze.
recipe source here
They sound so yummy perfect for a winter day
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