Pumpkin Muffins

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Title: Pumpkin Muffins
Categories: Muffins
Yield: 18 servings

1/2 c Raisins
2 lg Eggs
1/2 c Milk
6 tb Butter; melted
1/2 c Brown sugar; packed
1 c Canned pumpkin
1 1/2 c Flour
2 tb Baking powder
1/2 ts Salt
1/4 ts Ground cloves
1/2 ts Cinnamon
1/4 ts Nutmeg
Cinnamon mixed with sugar
Or brown sugar for topping

Recipe by: Deborah Epstein
My note: I usually add a handful of chopped dates and
prepare them along with the raisins in the same way and
also add a handful of chopped nuts when I mix in the
raisins) Preheat oven to 400. Measure raisins and pour
boiling water over them just to cover. Allow to plump up,
then drain. Beat together the eggs, milk, brown sugar,
butter, pumpkin, and then mix in the raisins.
In another bowl mix the flour, baking powder, salt &
spices. Add the pumpkin mixture to the flour mixture and
stir just enough to moisten and combine. The less you stir
the muffins, the lighter and more tender they are. Lumps
are okay! Pour the batter into greased muffin pans about
2/3 full and bake for 25 minutes until a toothpick inserted
in center comes out clean. Makes 18 muffins.

More of my notes I find the 25 minutes is a bit long for
baking...check at 20 minutes. Also, i make them in the
large muffin tins...then the baking time is more
reasonable. However, then it only makes 6 big muffins. JM

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