Ingredients

2 cups whole wheat flour* 

2 teaspoons baking powder

½ teaspoon salt

 2 teaspoons cinnamon

½ cup brown sugar, packed

1 15-ounce canned pumpkin (not pumpkin pie filling)

1/2 cup milk

1 egg, well beaten

1 teaspoon vanilla

1/3 cup chopped pecans or walnuts

1/3 cup raisins

Vegetable cooking spray

*May substitute: Half whole-wheat and half white flour — OR White whole-wheat flour

1. Combine dry ingredients in a bowl.
2. Combine the pumpkin, milk, egg, and vanilla in a separate bowl, and mix well. Add to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick.
3. Fold in the nuts and raisins. Spoon batter evenly into 12 muffin cups that have been coated with cooking spray.
4. Bake at 400 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan immediately onto wire rack to cool. Muffins freeze well.

© Mary Hunt

1/16/23