I use pumpkin all year long, but it’s especially nice during the autumn months. These muffins are lightly sweetened with brown sugar, and stay very moist. Pumpkin works particularly well with whole wheat and creates a very tender muffin. This recipe also works as a bread, just pour the batter into a greased 9x5 loaf pan and bake at 350 degrees for about an hour.
2 cups whole wheat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
1 stick butter, room temperature or 1/2 canola oil
1 cup packed light or dark brown sugar
¼ cup sugar
3 eggs, room temperature
1 tsp. vanilla
1 can (15-ounce) pumpkin
¾ cup finely chopped pecans
¾ cup golden raisins or dried cranberries, optional
Pumpkin seeds, for sprinkling muffin tops, optional
Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers.
Whisk flour, soda, baking powder, salt, and spices in a small bowl.
Cream butter and sugars in large mixing bowl until light and fluffy. Beat in eggs, one at a time, stopping to scrape the sides and bottom of mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing gently until evenly moistened. Stir in nuts and raisins.
Use large ice cream scoop to divide batter evenly among cups. Sprinkle with pumpkin seeds, if desired. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then finishing cooling on rack.