Recipe Name Pumpkin muffins Submitted by mvhill Recipe Description heathier pumpkin muffins with reduced oil and reduced sugar Quantity 12 Quantity Unit muffins Prep Time (minutes) 5 Cook Time (minutes) 25 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 1/2 cup all-purpose flour 1 teaspoon baking powder 1 3/4 cup pumpkin, canned, 1 15 oz can 1/3 cup canola oil 2 large eggs 1 teaspoon Pumpkin Pie Spice 1/2 teaspoon cloves, ground 1/2 teaspoon nutmeg, ground 1/2 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup, chopped walnuts 1/4 cup (not packed) raisins, seedless 1 tablespoon granulated sugar 1 teaspoon cinnamon, ground Steps Sequence Step 1 Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray. 2 Whisk together flour and baking powder in a small bowl. 3 Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. 4 Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl. 5 Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins. 6 Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.