Loaded Pumpkin Muffins

Note/Suggestions: Makes 24 regular sized muffins or 72 mini muffins. These muffins can be stored in an airtight container for up to 3 days or freeze for up to 3 months. These make great breakfast muffins with milk and fruit or wrap and put in lunch boxes for midday snacks.

Ingredients:

• 1 ½ cups unbleached all-purpose flour
• 1 ½ cups white wheat flour
• 2 T baking powder
• 1 t pumpkin pie spice
• ½ t salt
• 4 large eggs
• 1 cup light brown sugar
• 1 ½ cups 2% milk
• ½ cup butter, softened
• 2 cups unseasoned pumpkin puree (one 15oz can)
• ¾ cups raisins (optional)
• ¾ cups chopped nuts walnuts or pecans (optional)
• cooking spray or muffin liners

Equipment:

• standing mixer or sturdy hand mixer and stable bowl
• wooden spoon
• muffin tins

Directions:

1. Pre-heat oven to 375F.
2. Prep muffin tins with cooking spray or muffin liners.
3. Sift first five ingredients together. If you do not have a sifter or a sieve put all ingredients in a bowl and use a whisk to mix well and aerate.
4. In the bowl of a mixer, combine eggs and sugar, and beat until smooth. Add milk and butter; mix until well blended. Add carrots, raisins and nuts if desired.
5. In two batches, add dry ingredients to the wet ingredients in the mixing bowl. Mix well but do not over beat.
6. Spoon muffin mixture into tins. Fill a little over ½ of the way full. Using a standard ice cream scooper works well here.
7. Bake for 20-25 minutes or until springy to the touch.
8. Let cool for 5 minutes in tin and then transfer to a cooling rack. Let cool completely before frosting or dusting with sugar.

Optional Frosting: Combine one 8oz container of light whipped cream cheese, ½ tsp of vanilla and 3 Tbs. of powdered sugar. Spread on top of muffins. Decorate with nuts, raisins, etc.