Pumpkin Muffins - By Kim Smith

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
1 cup brown sugar
1 cup coarsely chopped nuts, such as walnuts, pecans
1/2 tablespoon cinnamon

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 Content


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