Do you ever find yourself left with a half used can of pumpkin puree and aren’t quite sure what to do with it? I found myself in the same situation recently and decided to make the kids mini pumpkin raisin muffins. This is such an easy recipe which comes out moist and not too sweet, and can be prepared in one bowl. I brought them to share on the school playground after class and they were polished off as fast as it took to make them.
Do you have any quick one bowl muffin recipes you stand by?
Pumpkin Raisin Mini Muffins – Ingredients needed:
(adpated from Smitten Kitchen’s recipe for banana bread)
1 1/2 C. pumpkin puree
6 tablespoon melted, unsalted butter
3/4 C. brown sugar
1/2 C. raisins
1 egg, beaten
1 teaspoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 C. of flour
Preheat the oven to 375°F
1. In one bowl add all ingredients, and whisk until fully incorporated, making sure to not beat too much. Make sure the butter is melted but cooled and pumpkin puree and eggs are at room temperature before adding.
2. Scoop into one mini 24 cup muffin tin.
3. Bake at 375 for 20-25 minutes until muffin tops are firm to the touch.