I love these for fall. A muffin and a glass of almond milk were the perfect breakfast this morning, and my daughter expects one every morning when she gets up! The original recipe makes these as cupcakes, with cream cheese frosting, but I cut some of the sugar, added some flax seed and totally eliminated the frosting, and -- voila! -- breakfast!
2 1/4 cups whole-wheat flour
1 cup raisins
1/3 cup flax seed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/3 cup milk
1 15-oz can organic pumpkin puree (I like Farmer's Market brand)
Preheat an oven to 350 degrees. Spray muffin tin with non-stick spray.
Soak raisins in 1 cup warm water for 15 minutes to soften.
Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar and eggs with an electric mixer in a large bowl. The mixture should be noticeably lighter in color. Stir in the milk, flax seed, and pumpkin puree.
Combine with the flour mixture, mixing until just incorporated. Drain the raisins, then fold into the batter. Pour the batter into the muffin tin.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Happy Fall!
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