Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon freshly ground nutmeg
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup canned solid packed pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat oven to 350 degrees F. Prepare a cupcake tin with liners and set aside.
- In a small bowl, place raisins and cover with enough boiling water to cover. Let stand for about 5 minutes until plump, then drain and set aside.
- **In a medium bowl, whisk together flour, baking powder, salt, sugar, Pumpkin Pie Spice, and fresh nutmeg.
- In a separate bowl, whisk together eggs, pumpkin, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix to combine.
- Fold in the reserved raisins and chopped pecans to the batter. Divide the batter between the muffin tins and bake for about 25 minutes until golden or until the cake tester comes out clean. Cool slightly before serving.
- Muffins can keep for up to one week when stored in an airtight container.
Notes
**If you have self-rising flour, simply omit the AP flour, baking powder, and salt from this recipe and replace with simply 1½ cups self-rising flour. If you however, do NOT have self-rising flour on hand, then follow the recipe card above for easy substitution.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
