Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Canned pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Chopped walnuts: 1/2 cup (50g)
- Raisins: 1/2 cup (50g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the walnuts and raisins.
- Portion the batter evenly into muffin cups lined with paper liners or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin:
- Calories: 300
- Fat: 10g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Sweet and slightly spicy
- Packed with pumpkin flavor
- Topped with crunchy walnuts and raisins
User Comments:
- "These muffins are delicious! The pumpkin flavor is perfect, and the walnuts and raisins add a nice touch of texture."
- "I love the hint of spice in these muffins. They're the perfect fall treat."
- "These muffins are so easy to make and they always turn out great. I highly recommend them!"
Special Precautions and Tips:
- To make gluten-free muffins, use gluten-free flour.
- For a vegan version, use plant-based milk and butter.
- If you don't have walnuts or raisins, you can substitute with any other nuts or dried fruit of your choice.
- Store the muffins in an airtight container at room temperature for up to 3 days.
