When my children were young, we used variations of this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville (PA) Community Fair. Without fail, each time we entered, we won first place ribbons, the kids in their respective age categories, and me in the adult category. One year the muffins even won Best of Show (best out of all baked goods entered by elementary school students). Now that the children are grown, the recipe still remains a family favorite. It’s been a few years since I’ve submitted any entries in the Fair, so I’m no longer quite so protective of the recipe.
- Yields: 6 Jumbo Muffins
- Difficulty: Medium
- Total: 70 minutes
- Active: 15 minutes
- 1 3/4 cups sifted unbleached all-purpose flour
- 1/4 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup water
- 1/2 cup yellow raisins (optional)
- Preheat oven to 350°.
- Butter and flour a 6-cup jumbo muffin pan.
- Into a large bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.
- In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Stir in the raisins (if using). Divide batter into the prepared muffin cups.
- Bake in center of preheated oven for 55 minutes, or until a tester comes out clean. Let the muffins cool in the pan on a rack for 10 minutes. Turn muffins out onto a rack and let them cool completely.