Fall weather takes longer to arrive here in Houston than it does in other places. Sometimes, I think it will never arrive when I am sweating in the humidity and heat on Halloween.
You might think I am exaggerating about the heat, but this is how green things are at my house.
I have never seen actual fall leaves so pictures like the one below, look fake to me.
When the heat drops, even the smallest bit, I am ready to celebrate by whipping up a batch of my favorite pumpkin muffins. These muffins are more like mini spice cakes and will make your house smell wonderful.
- 2 c. flour
- 1/2 tsp. each of ground cloves, cinnamon, allspice, ground nutmeg
- 1 1/2 tsp. baking soda
- 1 tsp. ginger
- 1/4 tsp. salt
- 1 c. raisins
- 1 c. packed brown sugar
- 1 c. canned pumpkin
- 1/3 c. whole milk
- 1/3 c. canola oil
- 1/4 c. molasses
- 1 tsp. vanilla extract
- 1 eggs, lightly beaten
Preheat the oven to 400 degrees.
Combine the flour, cloves, cinnamon, allspice, nutmeg, baking soda, ginger, and salt in a large mixing bowl. Stir with a whisk to combine well. Stir in the raisins.
In another, medium sized bowl, combine the rest of the ingredients and mix well.
Add the wet mixture to the flour mixture and stir just until moist.
Line your muffin tin with paper or foil then spray the liners lightly. This will help the liners not peel away half your muffin when you remove them.
Despite every recipe I have ever read telling me to do otherwise, I always fill my muffin cups right to the brim of my liners and my muffins are always big and beautiful. I suggest you break the normal rules and try it.
If you are making regular sized muffins, bake for 15 minutes or until a toothpick comes out clean. If you are making mini-muffins, check them at 10 minutes and then keep an eye on them. These muffins are best when they are not overcooked.
Variations: Add nuts. Sprinkle turbinado sugar on top before baking. Add cream cheese frosting on top!
These muffins freeze great. Enjoy.
Have a safe and Happy Halloween or Samhain!