Pumpkin Muffins- Quick and Easy!

Pumpkin! Pumpkin! Pumpkin! We just love PUMPKIN!

As a continuation from our last recipe, we have decided that a pumpkin muffin was in order. If you have pumpkin puree lying around from making a pumpkin pie or tarts from the week before, you don't want any of this glorious gold veg to go to waste.

It's so easy and fast to make, you will throw your hands up in the air viscously, screaming, " THAT'S IT?! IT CAN'T BE THAT EASY?" Well it is! You throw the wet ingredients into the dry ingredients, mix that b*$&! up and BAMB! Pumpkin muffins that you will love.

Light on the spice and heavy on the pumpkin is how we roll. This muffin does not fail in the flavour department nor the tender and moist factor.

To make this recipe, watch Lo here!

You will need:

2 cups Pumpkin Puree

1 1/2 cups Coconut Sugar

2 Cups All Purpose Unbleached Flour

3/4 cup Vegetable Oil or Sunflower Oil

1/2 cup Raisins

1 tbsp. Baking Powder

1/2 tsp. Salt

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/8 tsp. Allspice

1/8 tsp. Cloves

1/4 tsp. Dried Ginger

1 tsp. Vanilla Extract

In a bowl whisk the flour, spices, salt, baking powder and raisins.

In a separate bowl, whisk for one minute till smooth the pumpkin puree, oil, sugar and vanilla extract.

Make a well in the dry ingredients and pour the wet ingredients into the middle and mix, but don't over mix. Just till incorporated.

Place your batter into your muffin tins lined with your preferred muffin liners. We used tall ones and filled them with 4 heaping tbsps. If you use the shorter ones, two heaping tbsps. will do just fine.

Place into a 370 degree F oven.

For tall muffins, bake them for 30 minutes. For shorter ones, start at 15 minutes and bake till done. Use a toothpick to test for doneness.

Let cool for 20 minutes and DEVOUR!!!