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bake some pumpkin muffins!

October 3, 2008

it’s getting to be fall- one of the best times to be cooking! so many breads are really inappropriate for the rest of the year, but they’re perfect in fall and winter. get baking!

CC’s pumpkin muffins (makes approx. 36 muffins):

what you need:

4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) canned pumpkin (or use fresh- puree first)
1 cup unsweetened applesauce (organic is the best- it has apple pieces in it)


1 1/2 cups raisins

to do:
preheat oven to 350 F. grease three 12 cup muffin pans, or line with paper muffin liners. if you’re using raisins: soak raisins in hot water for ten minutes to plump, then drain.

in a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves). in a separate bowl, mix the wet ingredients (eggs, pumpkin, and applesauce), until smooth. add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. stir the raisins. spoon batter into the prepared muffin cups.

bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. set to cool in pan for 10 minutes, then remove from pan and let cool on a rack.

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