If you are looking for a nice, moist pumpkin flavored muffin to serve at breakfast or tea time you might want to consider this recipe.
Pumpkin Raisin Quick Bread Muffins
To make the “Pumpkin Raisin Quick Bread Muffins” you will need to gather the following ingredients;
• ½ cup dark raisins
• 2 tablespoons grated orange peel
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup melted and cooled butter
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 ½ cups all purpose flour
Once you have all of your ingredients assembled preheat your oven to 350 Degrees F and grease 12 standard size muffin-pan cups.
Take out a medium sized mixer mixing bowl and add the flour, salt, ginger, nutmeg, and baking soda to it. Then take out your electric mixer mixing bowl. Add to the electric mixing bowl the vanilla, orange peel, sugar, butter, pumpkin puree and eggs. Beat the mixture on medium speed until it is creamy and light.
Once that is complete add the flour mixture into the pumpkin puree mixture and beat it on low speed until a lumpy batter forms. Next, stir on the raisins.
Drop the batter by spoonfuls into the prepared cupcake pan taking care to smooth out the tops of the cupcakes. Place the filled cupcake pan into the oven and bake it for 1 hour or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool completely before removing them from the cupcake pan. The muffins pair well some marmalade and a nice cup of hot mulled cider garnished with a cinnamon stick.