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Pumpkin Spice Muffins

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“Healthy, tasty, moist muffins which are a fall tradition at my house. Can be made with canned or fresh pumpkin. Now that I have two reviews stating that they don't cook all the way through, I have to assume that it doesn't work well for jumbo muffins, only smaller ones. I have always made smaller ones (they go further) and I have never once had a problem with them not cooking all the way through. My most sincere apologies for the problems you have had, and my sincere thanks for trying them anyway.”
READY IN:
25mins
YIELD:
12 jumbo muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. "Plump"raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
  3. Sift all dry ingredients together in a bowl; set aside.
  4. Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
  5. Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
  6. Drain the raisins.
  7. Stir in raisins just until they are mixed through the batter.
  8. *IMPORTANT:Overmixing can cause muffins to be too tough.
  9. Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
  10. Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
  11. Remove from pans and cool on wire racks.

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