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Tuesday, November 17, 2015

Spicy Pumpkin Bread Raisin Muffins

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

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