Pumpkin Muffins with Raisins and Pecans
These homemade pumpkin muffins with raisins and pecans are a quick and easy breakfast on those busy mornings. They make a great addition to your holiday breakfast buffet or would be appreciated as part of a gift basket.
Equipment
- Oven
- muffin pan
- Mixing bowl
Ingredients
- 1 can 15 oz pumpkin (425 grams) Fresh pumpkin is better if you have it available.
- 1 cup sugar
- ½ cup Crisco
- 1 cup raisins
- 2 eggs
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg
- ½ teaspoon all spice
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
- Add shortening into sugar
- Add rest of dry ingredients and stir together
- Add pumpkin, eggs, and vanilla and stir together by hand till completely mixed
- Stir firmly until the mixture is thick and stiff
- Add pecans and stir the mixture until the pecans are spread evenly throughout
- Add muffin mix to greased muffin tins
- Bake in preheated 350 F (180 C) degree oven for approximately 30 minutes or untill inserted toothpick comes out clean
Notes
Canned pumpkin is shown here for convenience, if you have fresh pumpkin that is better, blend it into a puree.
You can store these pumpkin muffins for 48 hours (at room temperature); for 3-4 days (in the fridge), and for 3 months (in the freezer packed in a freezer-proof pouch).
Besides pecans, these easy pumpkin muffins taste yummy with dried cranberries, almonds or chocolate chips.