If it ain't broke why fix it? I sense a theme here.....
I like my old recipes, tried, tested and true. Sometimes I've made slight alterations depending on our dietary needs.
Again, this recipe goes back to a 1981 and most of our households have these simple ingredients in the pantry.
2 cups sugar ( I use brown or cane sugar)
1 cup of oil ( I use grapeseed oil)
1 3/4 cup of pumpkin ( small can)
3 cups all purpose flour ( I use Bob Mills 1:1 Gluten free)
1 tbsp cinnamon
1 tsp Pumpkin Spice Blend
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Sea salt
2 cups Raisins ( Um hard pass for me)
I use 1 cup of shredded carrot instead of the raisins. I have also used shredded carrot and/or shredded zucchini. ( 1 cup each of carrot and zucchini)
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly.
Now I add my carrots and zucchini to the wet mixture. Mix well.
Mix remaining dry ingredients in a bowl. Once mixed add these dry ingredients to the wet ingredients.
Mix until smoothish. With gluten free flour, I try not to over mix.
Fill the greased muffin tin cups 2/3 fill and sprinkle top with sugar if you so choose. I do not add anymore sugar.
Bake at 375 degrees for 15-20 minutes.
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