1 1/2 cups canned pumpkin
3 each eggs
1 1/2 cups milk
3/4 cups melted butter
1 1/2 cups sugar
4 1/2 cups pastry flour
2 tablespoons baking powder
1/2 tablespoon salt
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 1/2 cups raisins
Topping:
1 cup brown sugar
1 cup coarsely chopped nuts, such as walnuts, pecans
1/2 tablespoon cinnamon
Directions:
Add all ingredients into large bowl and mix together until well
blended. Batter will be lumpy. Spoon into lightly greased muffin
pan. Sprinkle generously with topping mixture. Bake at 350 degrees
until toothpick comes out clean. Serve warm or heat in microwave
until warm.
Yield: 1 1/2 dozen
-KimSmith is a Pastry and Baking Instructor at
The Art Institute of Seattle
-Courtesy of ARA
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