Zutaten für Pumpkin Chocolate Covered Raisin Muffins
- All Purpose Flour
- Sugar
- Brown Sugar
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- Pumpkin Puree
- ½ cup (1 stick) unsalted butter, melted
- 1 ½ cups chocolate-covered raisins
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Zubereitung von Pumpkin Chocolate Covered Raisin Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, and ½ cup (1 stick) unsalted butter, melted.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1 ½ cups chocolate-covered raisins.
- Fill muffin cups about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
25g
Carbs
11g
