Pumpkin Explosion! the muffins

As I said in my last post, in addition to the pumpkin pancakes from yesterday, I also made some pumpkin muffins.  These were very tasty.  Light and fluffy but still a good early in the day treat that will tide a person over.  The addition of the oats on the top was also ascetically pleasing!

Pumpkin Muffins

1  1/2 cups of flour
1 cup of pumpkin puree
1 cup of raisins
2/3 cup of sugar
1/2 cup of dark brown sugar
1/2 cup of oil
1/2 cup of apple sauce
1/2 cup of coconut milk
1 tablespoon of oats (uncooked)
1 teaspoon of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of cardamom
1/4 teaspoon of baking powder
1/4 teaspoon of salt

Preheat the oven to 375 degrees.

Combine all dry ingredients, except oats, in a bowl and mix well.  Add the oil, apple sauce, coconut milk, pumpkin puree and mix well.

This should create a deep orange / brown wet mixture.  Spoon 3 heaping tablespoons full of the mixture into a total of 12 cup cake liners in a cup cake pan.  With the tablespoon of oats, evenly add the oats t othe tops of each muffin and bake for 35 minutes.

Let cool for 1 hour.

Quickly, I am coming to really enjoy pumpkin!  As a kid, my mum would occasionally toast the seeds and I really enjoyed them as a salty snack but now, I can get into the whole pumpkin.  Delicious!