During the last snowfall I got motivated to make muffins. So I rummaged around and found a can of organic pumpkin puree that I didn’t use at Thanksgiving. Yay! Try this recipe if you love muffins and want something that’s full of flavor! It’s super easy and it’s been my favorite for years. Enjoy! And use organic!
Best Ever Organic Pumpkin Muffins
1 cup oil (California olive oil is best)
2 cups pumpkin puree (organic)
3 cups flour ( I use ½ whole wheat & ½ white, King Arthurs Flour*)
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
½ cup raisins or cranberries ( I use a bit more than ½ c., organic)
½ pine nuts or walnuts…or both! (I use a bit more than 1/2 c., organic)
Mix honey & oil in a large bowl. Beat in eggs one at a time. Beat in pumpkin puree.In separate bowl, combine dry ingredients, not fruit & nuts. Stir dry ingredients into pumpkin mixture till well mixed. Stir in fruit & nuts gently. Pour batter into muffin tins, try to use natural or un-dyed parchment muffin cups (the “If You Care” brand are the best), or coat the muffin tin with butter first. Bake in preheated oven at 325 for 45 minutes. Check muffins about 10 minutes before they’re done to make sure they aren’t burning as ovens may vary in temp. For a special delicious coating, sprinkle toasted coconut sugar on top before baking, this makes them gently brown and glisten with a touch of sweetness. Remove from pan and cool on racks. Makes about 2 doz. Muffins.
Enjoy hot from the oven with just a touch of butter!