I am somewhat of a pumpkin muffin connoisseur. Every fall I taste the perfect pumpkin muffin or bread in a cafe somewhere, and every fall I try to find the perfect recipe or tweak my old one so I can make them at home. I have finally succeeded! I now have the perfect pumpkin muffin recipe. The muffins are the perfect balance between moist and dry, and they are the perfect taste of autumn spice, not too bland and not too bold. Just right. And I want to share them with you!
Here's the recipe:
Start by mixing together, 3 cups of flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon and 1/4 tsp ground nutmeg. Then in another bowl, beat together 3/4 cup softened butter, 3 cups sugar and 3 eggs, one at a time. Add the butter mixture to the flour mixture. Stir in 2 cans of pumpkin and 1 tsp vanilla. Fold in 3/4 cup raisins. *Optional: You could fold in some chopped nuts or pumpkin seeds along with or instead of the raisins. Line a muffin tin with papers and spoon in the batter. Bake at 325 degrees for about 20 minutes or until a toothpick comes out clean.
While the muffins are baking, mix up the glaze by stirring together 1 cup of powdered sugar with 1/2 tsp of vanilla and 1-2 tsp of milk. Once the muffins have cooled, drizzle with glaze.
Enjoy with a cup of tea!