My nana was a lot of wonderful things in her life, but a cook/baker she was not … with the exception of her perfecting precisely three recipes. The first being her Yorkshire pudding (she was born and raised in Yorkshire, so I think you kind of have to know how to make the pudding), the second being her oatmeal raisin cookies, and the third being these pumpkin and raisin muffins. While most of us don’t bust out the pumpkin recipes till September, October or November, Nana would make these all year round. She was famous for them. They’re unbelievably moist, probably because they call for FOUR eggs, and more vegetable oil than I’d care to acknowledge. Totally worth it though.
I see a lot of pumpkin recipes with chocolate incorporated and I’ve always had the hardest time wrapping my head around that concept. It just doesn’t sound right (or good) to me. Baked pumpkin goods, if made with an accompanying feature ingredient, should be made with raisins, NOT chocolate chips…..IMHO. Why? Because that’s how Nana did it and she never steered me wrong.
Pumpkin & Raisin Muffins
Makes 24-30 muffins
3 1/2 cups of all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tbsp. cinnamon
1 3/4 cup sugar
1 1/2 cup vegetable oil (eeek!)
1 14.5 oz. can of pumpkin
1 1/2 cups of raisins
Preheat oven to 375 degrees. Sift together dry ingredients (flour, baking soda, baking powder and cinnamon). Beat eggs, add pumpkin, vegetable oil and sugar. Add raisins into dry ingredients. Slowly incorporate the wet ingredients into the dry ingredients, being very careful not to over-mix.
Bake for 15-18 minutes, until inserted toothpick comes out clean.