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20 muffin recipes

From white-chocolate cherry to pumpkin pecan crunch, here is our ultimate collection of Stir It Up! muffins that are perfect for breakfast, brunch, and snacks. 

20. Pumpkin raisin muffins

Use your own oven roasted pumpkin purée for a fresher pumpkin flavoring in baked goods, such as these pumpkin raisin muffins.

By Kendra Nordin, Kitchen Report

Makes 12 muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup firmly backed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup raisins
1/4 cup toasted and chopped walnuts or hazelnuts
1 cup pumpkin purée*
2 eggs
1/2 cup milk
1/4 cup melted butter

1. Preheat oven to 400 degrees F. Butter a muffin tin.

2. Sift the flour, baking powder, baking soda, brown sugar, salt, cinnamon, and nutmeg into a large bowl. Stir in the raisins, set aside.

3. Toast the walnuts and hazelnuts in a pan on the stove top stirring frequently just a few minutes. Be careful not to burn the nuts. If using hazelnuts, rub toasted nuts in a tea towel to remove skins. Blend in a food processor until fine. Whisk into flour mixture.

4. In a separate bowl, beat together the pumpkin purée, eggs, milk, and butter. Fold into flour mixture until combined.

5. Divide among 12 muffin cups, filling each tin about 2/3 full. You may have enough for an additional muffin or two. Or just make giant muffins.

6. Bake for 25-30 minutes in the center of the oven until well risen and golden, and a knife inserted into the center comes out clean.

7. Leave in muffin tin for 1 to 2 minutes then transfer to a wire rack.

*Pumpkin purée

1. Preheat oven to 375 degrees F.

2. Cut the pumpkin in half, remove stem, seeds and pulp. Turn the pumpkin face down in about 1/4 inch of water. Bake for 90 minutes. Scoop out the softened flesh and pass through a blender to purée.

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Mark Sappenfield
Editor

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