Breakfast
Pumpkin Muffins

BY KIM SMITH, PASTRY & BAKING INSTRUCTOR, THE ART INSTITUTE OF SEATTLE

 Ingredients:

• 1 1/2 cups canned pumpkin
• 3 eggs
• 1 1/2 cups milk
• 3/4 cups melted butter
• 1 1/2 cups sugar
• 4 1/2 cups pastry flour
• 2 tablespoons baking powder
• 1/2 tablespoon salt
• 1/2 tablespoon cinnamon
• 1/2 tablespoon nutmeg
• 1 1/2 cups raisins

Toppings:

• 1 cup brown sugar
• 1 cup coarsely chopped nuts, such as walnuts, pecans
• 1/2 tablespoon cinnamon

Directions:

1. Add all ingredients into large bowl and mix together until well blended. Batter will be lumpy.
2. Spoon into lightly greased muffin pan.
3. Sprinkle generously with topping mixture.
4. Bake at 350 degrees for 15-18 minutes or until toothpick comes out clean.
5. Serve warm or heat in microwave until warm.

Yield: 1 1/2 dozen

Note:  You can substitute all purpose flour for the pastry flour!

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