Pumpkin-Raisin Muffins

You will smell autumn in the air as you bake these aromatic treats.

Serves: 20Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy


Serves: 20

Ingredients

  • 2 1⁄2 cups all-purpose flour
  • 3⁄4 cup sugar
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄2 tsp. ground nutmeg
  • 1⁄4 tsp. ground ginger
  • 1⁄4 tsp. ground allspice
  • 1 can (15 oz.) pumpkin purée
  • 1⁄4 cup canola oil
  • 1⁄4 cup soy milk
  • Egg replacement equal to 1 egg
  • 1⁄2 tsp. grated lemon zest
  • 1⁄2 cup raisins
  • 2 tablespoons Demerara sugar

Directions

  • Preheat oven to 375°F.
  • In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, mix pumpkin purée, oil, soy milk, egg replacement, and lemon zest. Add to flour mixture, stirring until just mixed. Fold in raisins.
  • Pour batter into greased or paper-lined muffin tins until 2⁄3 full. Sprinkle the tops with the Demerara sugar.
  • Bake 25 to 35 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from pan to cool.