Spiced Pumpkin Muffins with Orange, Walnuts and Raisins

Lynnda Cloutier


An autumn breakfast treat.

★★★★★ 2 votes


2 eggs
1/2 cup butter, softened
1 cup sour cream
1 cup canned pumpkin
1 1/4 cups sugar
1/2 orange grated
1 1/2 cups flour
2 t. baking powder
2 t. pumpkin pie spice
1 cup yellow raisins
1 cup chopped walnuts


1Beat together first 6 ingredients until blended. Mix and add the remaining
ingredients and stir until dry ingredients are just moistened. Do not overmix.
Divide batter between 12 paper lined muffin cups and bake at 400 for 25 minutes
or until cake tester inserted in center comes out clean. Serve warm with sweet
butter and honey. Makes 12 large muffins.
Sweet butter and honey:
1/2 cup butter, softened, 1 stick
1/4 cup honey
1 T. frozen orange juice concentrate

Beat butter until light and fluffy. Beat in remaining ingredients until blended.
Place butter in pretty bowl or crock and refrigerate until serving time. Remove
from refrigerator about 10 to 15 minutes before serving. Makes 3/4 cup butter.
Source: Renny Darling

About Spiced Pumpkin Muffins with Orange, Walnuts and Raisins

Course/Dish: Other Breakfast