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Ingredients
| seedless raisins (packed): 1 cup |
| orange juice: 1/2 cup |
| light rum: 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 Tbl |
| allspice: 1/2 tsp |
| eggs: 2 (lightly beaten) |
| granulated sugar: 1 cup |
| vegetable oil: 1/2 cup |
| canned pumpkin: 1 cup |
Pickled Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- In a small glass bowl, combine raisins, orange juice and rum.
- Cover and refrigerate for at least an hour to plump the raisins.
- Preheat oven to 375 degrees.
- Grease and flour muffin tin.
- In a medium-size bowl, combine flour, baking powder, baking soda, salt, cinnamon, and allspice.
- Set aside.
- In a large bowl, combine beaten eggs, sugar, oil, and pumpkin.
- Add dry ingredients to the egg mixture and stir just until moistened.
- Drain off 1/4 cup of the liquid from the plumped raisins (and maybe save it for the chef to enjoy!), and fold in remaining raisin mixture into the batter.
- Fill muffin cups full, and bake for 18-20 minutes, or until done.
- Remove muffins from tin and cool on rack.