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.

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