Fall is my favorite time of the year. I love the sights, sounds, colors, and crispness in the air. I found it all today at the local garden center turned pumpkin wonderland. It was hard to know what to grab first, the colorful, unusually shaped gourds, the pumpkins, or head for the ornamental kale and chrysanthemums. I managed to come away with something of everything and then was so inspired that I made a batch of pumpkin muffins in muffin top form (I love my muffin top pan!).
Whenever I make pumpkin muffins, I always head for my "go to" recipe, from Longfellow's Wayside Inn (the oldest operating Inn in the country, dating back to 1716) located in Sudbury, Massachusetts.
The recipe yields 12-16 muffins, or about 22-24 muffin tops. They are perfect with a mug of warm cider or pumpkin pie cocoa.
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| How cute is this pumpkin muffin top being kept warm perched atop a pumpkin mug? |
Pumpkin Muffins
Longfellow's Wayside Inn
1 cup raisins
1/2 cup water
2 eggs
1 cup canned pumpkin
1-1/4 cups granulated sugar
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup canola oil
1-3/4 cups flour
Longfellow's Wayside Inn
1 cup raisins
1/2 cup water
2 eggs
1 cup canned pumpkin
1-1/4 cups granulated sugar
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup canola oil
1-3/4 cups flour
1-1/2 teaspoon baking power
1/2 teaspoon baking soda
Preheat the oven to 400 degrees F.
Soak the raisins in the water for 5 minutes, do not drain. Set aside.
In a large mixing bowl, beat the eggs until foamy, stir in the pumpkin, sugar, cloves, cinnamon, and salt. Add the canola oil and mix well. In a separate bowl, stir together the flour, baking powder, and baking soda. Add the dry mixture to the pumpkin mixture with half of the raisin-water mixture. Mix well, add remaining raisin mixture; stir to mix. Fill greased muffin pans 2/3 full. Bake at 400 degrees F until the top springs back when pressed with fingers, about 25 minutes for muffins, 22 for muffin tops.
1/2 teaspoon baking soda
Preheat the oven to 400 degrees F.
Soak the raisins in the water for 5 minutes, do not drain. Set aside.
In a large mixing bowl, beat the eggs until foamy, stir in the pumpkin, sugar, cloves, cinnamon, and salt. Add the canola oil and mix well. In a separate bowl, stir together the flour, baking powder, and baking soda. Add the dry mixture to the pumpkin mixture with half of the raisin-water mixture. Mix well, add remaining raisin mixture; stir to mix. Fill greased muffin pans 2/3 full. Bake at 400 degrees F until the top springs back when pressed with fingers, about 25 minutes for muffins, 22 for muffin tops.
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| Muffin tops served on a favorite pumpkin plate that I drag out and love to bits every year at this time. |
This post is linked to:Little Red House for Mosaic Monday
The Tablescaper for Seasonal Sundays
Cast Party Wednesday
A Southern Daydreamer for Outdoor Wednesday
Cast Party Wednesday
