Pumpkin Raisin Spice Muffins

INGREDIENTS:

• 1 ½ cup white flour (use g/f baking mix blend for gluten-free)
• ½ cup oat flour (or finely ground oats)
• ½ cup chopped walnuts (omit if desired)
• ½ cup raisins
• ½ tsp. baking soda
• ½ tsp. salt
• 3 tsp. baking powder
• 1 tsp. nutmeg (fresh grated if possible)
• 2 tsp. cinnamon
• 1 tsp. ginger
• ¼ cup white sugar
• ¼ cup brown sugar
• 1/2 cup half&half (or dairy-free substitute if making vegan)
• 2  eggs (or 2 chia or flaxseed “eggs” if making vegan)        
• 1 tsp fresh grated orange zest
• 1/3 cup melted butter (or vegan substitute)
• 1 15oz can pumpkin
• 1 tsp. vanilla

1.   Preheat oven to 400 degrees and grease a 12 portion muffin pan.                                                                

2.   In large bowl combine flours, sugars, salt, baking powder, baking soda, spices, raisins and nuts. Set aside.

3.   In a medium bowl, beat eggs lightly with a fork and then use a spoon or whisk to mix together all remaining ingredients until well blended.

4.   Pour over your dry ingredients and stir with a heavy spoon JUST until completely blended. Do not over-mix.

5.   Spoon batter evenly into muffin pan. Bake for approx. 20-25 minutes. Remove from pan, cool on cooling rack and enjoy!

*LA Holmberg recipes*