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Pumpkin Walnut Muffins
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- 2 1/3 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 2 eggs, slightly beaten
- 1 1/4 c. granulated sugar
- 1 1/4 c. canned pumpkin
- 2/3 c. canola oil
- 1/3 c. milk
- 3/4 c. walnuts, chopped
- 3/4 c. raisins
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| Preheat oven to 375°. Lightly grease eighteen 2 1/2-inch or seventy-two 1 3/4-inch mini-muffin pans, or line them with paper bake cups. Set aside. In a large bowl, stir together flour, baking powder, and pumpkin pie spice. Make a well in center. In another bowl, mix eggs, sugar, pumpkin, canola oil and milk. Add to flour mixture. Stir until combined. Fold in walnuts and raisins. Fill prepared pans about 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes, or until golden for 2 1/2-inch muffins, or 12 to 15 minutes for 1 3/4-inch mini-muffins. Remove from pans; serve warm. |
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