Why are these muffins better than classic pumpkin bread? They’re easier to serve, contain more pumpkin, and have not a bit of oil!
INGREDIENTS
Servings: 36
Raisins
1 ½ cups
All-purpose flour
4 ¾ cups
White sugar
4 cups
Baking powder
1 ½ tsp.
Baking soda
1 1 /2 tsp.
Salt
1 ½ tsp.
Nutmeg
1 ½ tsp.
Cinnamon
1 ½ tsp.
Ground cloves
1 ½ tsp.
Eggs
6
Pumpkin
1 (29 oz.) can
Applesauce
1 cup, unsweetened
Walnuts
1 cup, chopped
DIRECTIONS
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Prepare 3 12-cup muffin pans, grease them, or line with paper liners.
- Soak raisins in hot water until plump, for about 10 minutes, then drain.
- Take a large bowl and combine the next eight ingredients (from flour to ground cloves) in it.
- Take a separate bowl and mix the next three ingredients (from eggs to applesauce) in it until smooth.
- Add the wet mixture to the dry mixture and stir well to prepare the batter. Add raisins and walnuts, stir well, and spoon the batter in the muffin cups.
- Bake for 30 to 35 minutes or until a toothpick inserted in the muffins comes out clean.
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