Pumpkin Muffins

Made in Cindy's Kitchen, North of Wiarton

Recipe Courtesy of Muffin Mania by Cathy Prange & Joan Pauli

Pumpkin Muffins

4 eggs

2 c. white sugar

1 1/2 c. canola oill

1 3/4 c. pumpkin puree (small can)

3 c. all purpose flour

1 tbsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp. salt

2 c. raisins

Beat eggs slightly; add sugar, oil & pumpkin, beating thoroughly.  Add dry ingredients and mix until smooth.  Stir in raisins.

Fill greased muffin cups, or paper lined muffin tins, 2/3 full and sprinkle with brown sugar (I omitted the brown sugar & decreased the amt. of oil to 3/4 cup).

Bake at 375*F for 15-20 minutes.  

Tips to Lighten Muffin:  Reduce oil to 3/4 cup; Use only 3 eggs