I made these yesterday morning with some leftover pumpkin from the cookies. This recipe is from one of my favorite cookbooks, Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes by Jeanette Lemiln. Next time around, I might add some cream cheese icing.
1 and 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 large egg
1/2 c firmly packed brown sugar
1 cup fresh or canned pumpkin puree
1/2 c vegetable oil
1/2 c milk
3/4 c raisins
1/2 c finely chopped walnuts
Preheat the oven to 400 degrees F. Butter a muffin pan.
In a large bowl, thoroughly combine the first eight ingredients. In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin puree, oil, and milk until well mixed. Mix the pumpkin mixture and dry ingredients until just combined; do not overmix. Stir in raisins and walnuts.
Spoon batter into muffin cups. Bake 15 to 17 minutes, or until a knife inserted into center of muffin comes out clean. Let sit for two minutes before removing from pan. Serve at room temperature, not hot.