The leaves outside are just starting to change, and the stores are full of Halloween. It's time for pumpkin muffins. Mmmm.....
Ours are vegan.
You will need.
1/4 and 1/2 cup size measuring cups
1/2 teaspoon measuring spoon.
1 small bowl
2 larger bowls
muffin cups (makes 12 muffins with a bit left over)
Something to mix with
1/2 cup raisins
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup raw sugar (brown or white sugar will work fine)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves (I like a little less, the cloves are strong)
1/2 teaspoon cinnamon (I like a little more, cinnamon is yummy!)
9.5 oz of pumpkin puree (that's a little over 3/4 of a can - but often, I just dump the whole thing)
1 teaspoon vanilla
1 cup unsweetened applesauce
1/2 cup cranberries
Preheat the oven to 350 degrees (175 C). Grease your muffin pan. An assistant can do a great job of greasing using a butter wrapper or oiled paper towel. My silicon muffin cups don't need greasing.
Have your helper measure 1/2 a cup of raisins and put them in the small bowl. Poor in the hot water.
In a large bowl, mix the dry ingredients - flour, sugar, baking powder, baking soda, salt and spices. I use just the 1/4 cup measuring cup and count 1.. 2.. 3.. quarter cups. Or, 1.. 2.. 3.. 4.. quarter cups makes one cup. My helpers count along or scoop and dump.
In another large bowl, mix the pumpkin, applesauce and vanilla.
Add wet to dry.
Mix well. Then stir in the raisins (drained) and cranberries. If you like nuts, you can add them too (about 1/3 of a cup). Spoon the batter into muffin tins.
And bake for 30-35 minutes.
Let cool. And enjoy!