Pumpkin Raisin Spice Muffins

Pumpkin Raisin Spice Muffins

  • Servings: 12 muffins
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  • 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*



8 thoughts on “Pumpkin Raisin Spice Muffins

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