
1 c. golden raisins
½ c. Fireball whiskey
2 large eggs
1 c. pumpkin puree
1¼ c. granulated sugar
¾ t. ground cloves
¾ t. cinnamon
½ t. kosher salt
1/3 c. corn oil
1¾ c. flour
1½ t. baking powder
½ t. baking soda
Preheat the oven to 400°F. Spray a muffin pan with Baker’s Joy or use paper liners.
In a small bowl, soak the golden raisins in the Fireball whiskey for 35 minutes. Don’t drain—the whiskey adds a bold flavor to the batter! Set aside.
In a large mixing bowl, beat the eggs until foamy. Stir in the canned pumpkin, granulated sugar, cloves, cinnamon, and salt. Add the corn oil and mix until everything’s well combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Add the dry mixture to the pumpkin mixture, along with half of the whiskey-raisin mixture. Stir until just combined. Add the remaining raisin mixture and mix gently—don’t overmix.
Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20-25 minutes until the tops spring back when lightly pressed.
Let the muffins cool slightly before serving.
Tips for Success
- For an extra touch, sprinkle a pinch of cinnamon sugar on top before baking for a crunchy, sweet crust.
- If you’re not a whiskey fan, swap the Fireball for apple cider for a non-alcoholic version (though you’ll miss that spicy kick!).
- These muffins freeze well, so make a batch and save some for those chilly fall mornings when you need a quick treat.
These muffins are a celebration of fall’s best flavors, with the whiskey-soaked raisins adding a fun, grown-up twist. They’re perfect for sharing at a harvest party or enjoying solo with a good book by the fire. What’s your favorite way to savor the season? Let me know in the comments!
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3 comments:
I've never used whiskey in my muffins but I'm up for it! sounds like a good recipe. Thanks.
Fireball is an interesting addition. The season of spicy cakes, breads and muffins is upon us.
I like the idea of using so much booze in these muffins! They look terrific too.
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