Spicy Pumpkin Muffins

These pumpkin muffins are an old favorite. I use freshly ground whole wheat pastry flour, but if you don’t have that, you can use regular white flour. I always make a big batch, because one measly dozen muffins doesn’t quite feed nine people, but if your crowd is smaller, you can halve the recipe or make two dozen muffins and two loaves. Of course they freeze just fine and are great to have on hand for busy mornings.

SPICY PUMPKIN MUFFINS        4 doz. (or 4 loaves)


4 eggs

2 C. milk

2 C. pumpkin

1 C. oil

6 C. WWP flour   

2 C. sugar    

8 tsp. baking powder   

3 tsp. salt   

 4 tsp. cinnamon

2 tsp. ginger   

1 tsp. cloves   

2 C. raisins   


Topping:

3Tbs. sugar

2 tsp. cinnamon


Mix wet ingredients, then blend in dry ingredients, stirring just to combine. Fill greased muffin cups 2/3 full. Mix sugar and cinnamon and sprinkle on muffins. Bake 400° for 20-25 min.

© Being Fruitful, 2012