Bigfatmomma S Better For You Pumpkin Muffins Recipe

Ingredients for Bigfatmomma S Better For You Pumpkin Muffins

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sucanat
• 1/4 cup molasses
• 2 large eggs
• Canned Pumpkin
• Whole Wheat Pastry Flour
• 1/2 teaspoon salt
• Baking Soda
• 1 teaspoon ground cinnamon
• Clove
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins (optional)

How to Make Bigfatmomma S Better For You Pumpkin Muffins

1. Preheat oven to 400°F (200°C).
2. Grease a 12-cup muffin tin or line with paper liners.
3. In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter using an electric mixer until light and fluffy.
4. Add 1 cup sucanat and 1/4 cup molasses. Beat until well combined and light in color.
5. Add 2 large eggs one at a time, then stir in 1 (15-ounce) can pumpkin puree until thoroughly blended.
6. In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
8. Gently fold in 1/2 cup raisins (optional).
9. Fill muffin cups about 2/3 full.
10. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
11. Let cool in the muffin tin for 3 minutes before transferring to a wire rack to cool completely.