Tuesday, October 9, 2012

Pumpkin Crunch Muffins

Trying something a little new today.
I wanted to post this recipe because it's just too good not to share.
I'm not one of those gifted people that come up with their own recipes.
I am just starting to figure out how to modify recipes to suit my family's tastes.
I have a long way to go until I start giving culinary advice however. 
Let's be honest, that day may never come.

My Mom used to make these for us as kids and they wouldn't last the afternoon.
{You should know, though, that my Mom is a dietitian and treats were infrequent.}
Fiona now loves them just as much as we did.
I especially love that this recipe uses only one bowl.   
When I have to mix groups of ingredients separately it bugs me.
I know, I know, lazy, right?
I'm the same with pots.

Thanks Mom, love you!

Pumpkin Crunch Muffins

2/3 cup Milk
1/2 cup Pumpkin
1/2 cup oil {I use canola}
1 Egg
1 3/4 cup Flour
1/4 cup White Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 cup Raisins

Preheat oven to 400F.
Spray muffin tin with Pam.
Combine mild, pumpkin, oil and egg in large bowl.
Add remaining ingredients, stir until just blended.
Fill muffin cups 2/3 full.
Sprinkle {GENEROUSLY - this is the best part} with brown sugar.
Bake for 15-20 mins {until a toothpick comes out clean}.
Makes 12 muffins.

Note: I also have made this with 2/3 cup pumpkin and 1/3 cup oil to cut the oil a bit and they turned out great.  You could probably even go 3/4 and 1/4 with good results.


  1. Mmmm. I remember those!
    It's funny that I have a bunch of memories of treats at your house... chocolate popsicles,cookies, gingerbread houses... :)

  2. That is funny, you must have been there for a lot of good treat occasions!

  3. I'm a HUGE pumpkin fan and will definitely be trying this recipe out. Thanks for sharing, Cheryl (and for visiting my blog)! (:


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