Baking, Recipes

Back to Autumn

March 18, 2012

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.

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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 🙂

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5 Comments

  • Reply Clair March 18, 2012 at 2:25 pm

    Yumyumyum! I love pumpkin all year round, so I’m glad you posted this. Looks delicious…right up my alley.

  • Reply Antonia March 18, 2012 at 4:03 pm

    I’m glad I made these as well, they are so light and moist. Perfect as a healthy snack!

  • Reply Healthiful Balance March 18, 2012 at 4:21 pm

    These muffins look great! I’ve been looking around for some yummy and healthy muffin recipes and will be bookmarking this one. 🙂

    Have a nice Sunday and God bless!

  • Reply Antonia March 18, 2012 at 4:42 pm

    Thanks Shannon. Hope you enjoy the rest of the weekend too 🙂

  • Reply Recipe Swap Blog Party – Pumpkin Raisin Muffins | Jenmi Jenmi October 20, 2012 at 10:07 pm

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