Saturday, December 3, 2011

Country Pumpkin Muffins

I got this recipe for pumpkin muffins from  Here is the link for the actual recipe in all of it's originality:  Now...of course you know by now, that I've made my own personal adjustments to the recipe, like all other recipes I've posted here.

Before I share the ingredients, I will say that the original recipe calls for 1 1/2 cups raisins and 1 cup chopped walnuts.  I didn't put them in ours this time, partially, because I don't have them readily available in my kitchen and, partially,  because my husband and I don't regularly eat raisins and nuts in our breads.

  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups canned pumpkin
  • 1/2 cup water
  • 1 1/2 cup buckwheat flour (Arrowhead Mills brand)
  • 1 1/2 cup Pamela's Products Gluten-Free Bread Mix & Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  1. In a large mixing bowl, beat sugar, oil, eggs, pumpkin and water.
  2. Combine flour, baking powder, soda, spices and salt.
  3. Add to pumpkin mixture; blend well.
  4. Fold in raisins and walnuts. 
  5. Spoon into greased muffin tins, filling 3/4 full. 
  6. Bake at 400 degrees F for 15 minutes.
 I did sprinkle sugar on top prior to baking them.

I hope you enjoy them and happy eating!!!