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Pumpkin Muffins

by

Yield: Makes 2 dozen

from the Sugar Hill Inn, Franconia, New Hampshire

Ingredients:

  • 2 cups pureed pumpkin
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 cup oil
  • 1-1/2 cups sugar
  • 3-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins

Instructions:

Preheat oven to 350 degrees F. Generously butter 24 3-inch muffin tins. In a small bowl combine the pumpkin, vanilla, eggs, oil, and sugar. In a separate bowl sift together the flour, baking powder, soda, cinnamon, and salt. Combine wet and dry ingredients; beat until smooth. Add raisins and pour batter into muffin tins, filling each cup 2/3 full. Bake for 25 to 30 minutes, until lightly brown.
Updated Monday, April 5th, 2010
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