Pumpkin Spice Muffins
"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
- Ingredients:
- 11
- Yields:
-
12 jumbo muffins
ingredients
- 1 1⁄3 cups nonfat dry milk powder
- 12 tablespoons flour
- 2 teaspoons baking soda
- sugar substitute, to equal 24 tablespoons sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 4 eggs
- 2 cups pumpkin puree (or canned)
- 2 teaspoons vanilla
- 1 cup grated carrots or 1 cup zucchini (I use carrots)
- 12 tablespoons raisins
directions
- Preheat oven to 350 degrees.
- "Plump"raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
- Sift all dry ingredients together in a bowl; set aside.
- Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
- Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
- Drain the raisins.
- Stir in raisins just until they are mixed through the batter.
- *IMPORTANT:Overmixing can cause muffins to be too tough.
- Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
- Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
- Remove from pans and cool on wire racks.
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Reviews
-
I had the same problem with them never fully cooking even after baking them twicw as long as it says. They are very tasty though and I would make them again, maybe using whole wheat flour. I also used egg substitute instead of real eggs, and 1/2 splenda 1/2 sugar. -
I cooked and cooked and cooked these and they never looked done. I'm guessing that it was due to the low amount of flour? They have a lovely flavor, though the texture is that of a much underdone muffin. I'm enjoying them, though my son took 1 bite and said "No Thank You." I used zuchini and it is a pretty color contrast with the orange. I also used 1/2 splenda and 1/2 sugar.
RECIPE SUBMITTED BY
Felix4067
Grand Rapids area, Michigan
I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites.
My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs.
Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d
