Pumpkin Muffins with Bourbon Raisins

 

It just wouldn’t be fall without my whipping up a batch of pumpkin muffins. Every year I try to use a different recipe, or add a bit of variety to existing recipes, by switching or swapping out an ingredient or two. This year I decided that different ingredient was going to be bourbon. These are phenomenal! If you don’t like bourbon, it doesn’t matter, it is not overt, it just adds to the overall deliciousness, while enhancing the flavor of the pumpkin. The raisins are plump and fabulous here, particularly considering that I used two different kinds. I guarantee that these are going to be a part of my Thanksgiving table. I believe that I can also guarantee they will disappear in a flash.

Pumpkin Muffins with B0urbon Raisins

½ c. raisins

½ c. golden raisins

½ c. bourbon

2 large eggs

1 c. pumpkin purée

1¼ c. sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. salt

 1/3 c. canola oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda 

The night before, soak the raisins in the bourbon, do not drain.

 Preheat the oven to 400°F. Line a 12-well cupcake pan with paper liners; 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 until the top springs back when pressed with fingers, about 25 minutes.

Dust with powdered sugar when they have cooled.

 

This recipe makes 12 to 16 standard size muffins.

 As an Amazon Associate I earn from qualifying purchases.

Pumpkin Oatmeal Custard

 

You may think that this is an odd time of the year to post a recipe that involves pumpkin, but I have found that many people, like me, still have cans of pumpkin purée, rattling around in their pantry from fall, and are eager to find a way to use it. This is a recipe that I have had bouncing around in my brain since last November. We’re having frigid temperatures here, so there’s nothing better than a hot breakfast. I made this this morning, and I must say it is MAGNIFICENT! It actually turned out better than I ever imagined that it would.  It doesn’t take long to put together, but it bakes for an hour, so plan accordingly. It also freezes beautifully, and, when needed, only requires microwaving for a minute before it’s ready to serve.Pumpkin Oatmeal Custard

 1 c. golden raisins

2 T. rum

5 large eggs, beaten

1 c. whole milk

¾ c. whipping cream

½ c. pumpkin puree

1 c. + 2 T. brown sugar

1 t. pumpkin pie spice

1 t. pure vanilla extract

2½ c. oatmeal

 1 c. whipped cream, to garnish

 Place raisins into a shallow bowl and pour rum on top. Allow it to steep while you prepare the rest of the oatmeal.

 Preheat the oven to 350°F and grease 8 1-cup ramekins with butter or nonstick cooking spray. Place the ramekins in a 9”x13” baking dish with straight sides.

 Thoroughly whisk eggs, milk, and cream. Push the mixture through a fine mesh sieve to fully incorporate the eggs. Discard any residue. Stir in pumpkin, brown sugar, pumpkin pie spice, oatmeal, vanilla, and rum/raisin mixture. Pour the mixture into the prepared ramekins to within ¼” of the top.

  Fill the baking dish with water to within ¾” of the top of the ramekins and bake, covered, for 1 hour. Remove the ramekins from the water bath and serve warm, garnished with a cinnamon stick and a dollop of whipped cream, if desired.

As an Amazon Associate I earn from qualifying purchases.

A.M. Delight Muffins

When I was going through my mother’s recipe box a while ago (in search of the elusive chili sauce recipe), I stumbled upon this one, cut from a magazine (from appearances, my guess would be Taste of Home), and stapled together. I don’t recall her ever making these muffins, so, muffin person that I am, thought it my duty to give them a try. I liked them!

I am not a person who enjoys sugary sweetness in the morning. While I do love a good donut — the bigger the better — along with the rest of you, I want mine in the evening, after dinner, with a cup of coffee. In which case, I found these to be the perfect breakfast muffin for me. They have a lot of flavor, thanks to the apples, carrots, coconut, and raisins, a bit of a crunch thanks to the nuts (I swapped walnuts for the called for almonds), and, despite the three-quarter cup of sugar, only have a delicate sweetness, nothing heavy or cloying. A slathering of pumpkin cream cheese on top of a warm muffin was the perfect fall breakfast.

A.M. Delight Muffins

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon allspice
Pinch of cloves
½ teaspoon kosher salt
3 large eggs
½ cup of vegetable oil
½ cup whole milk
1½ teaspoons vanilla extract
2 cups chopped, peeled, Organic Melissa’s Granny Smith Apples
2 cups freshly grated carrots
½ cup sweetened flaked coconut
½ cup golden raisins
½  cup chopped walnuts

Preheat oven to 375° F. Grease or paper-line muffin cups; set aside.

In a large bowl, combine flour, sugar, baking soda, spices, and salt. In another bowl, beat eggs, oil, milk, and vanilla. Mix well; stir in dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until muffins test done.

Yield: 1 1/2 dozen.

This post contains affiliate links.