I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.
I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.
As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.
If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.
Hope everyone has a relaxing rest of the weekend 🙂