When I created this blog I envisioned posting my latest recipes and baking triumphs everyday. Well I definitely do a lot of baking and cooking but my recipes never make it up here. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. It has proved to be a favorite with my kids and quickly becoming a staple at the local farmers market. Enjoy and let me know what you think.

 

Pumpkin Spice Muffins:

2 1/2 cups Sugar

1 cup vegetable oil

4 eggs

1 3/4 cup pumpkin (or one 15 ounce can)

3 cups flour

2 tsp. baking soda

1 1/2 tsp salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/2 tsp. baking powder

2/3 cup water

3/4 cup raisins

1 cup walnuts, finely chopped

Preheat oven to 350F. Grease 12 jumbo muffin tins, (it works best without the paper cups so try not to use those). In a large bowl mix sugar, oil, eggs, and pumpkin. Beat well. sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add dry ingredients alternately with water to pumpkin mixture. Fold in raisins and nuts. Pour into muffins tins, fill about 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean.

Caramel Drizzle:

4 tbsp. Butter or Margarine

1/2 cup Brown Sugar (I like to use the dark brown sugar)

2 tbsp. Milk

1 cup Powdered sugar

 

Melt Butter in small saucepan, add brown sugar and milk. Bring to boil. Remove from heat and let cool slightly, about 7 mins. (If you don’t let it cool before you add the powdered sugar your drizzle will turn out more like a glaze). Beat in powdered sugar until smooth. Put into plastic bag and cut the corner off plastic bag and drizzle over warm muffins. The frosting will set as it cools. Enjoy!!!