It is Halloween weekend and it is snowing outside! Crazy! Since when does DC get snow in October? My little sister, Gabrielle, and dog, Phoenix, are visiting me this weekend and are proving to be great assistants in the kitchen while Melissa is out of town. Gabrielle is a great taste tester, and Phoenix makes sure that no crumbs go uneaten! 
Gabrielle’s favorite fall snack is Pumpkin Break so without further adieu, Pumpkin Muffins. These make a great snack while having a pumpkin carving contest (which of course I won).
Pumpkin Muffins
Yields approximately 20 delicious muffins.
1 1/2 cup flour
1/2 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon of baking powder
1/2 teaspoon baking soda
2 eggs
1 can of pumpkin puree (15 ounces)
1/4 cup of vegetable oil
1/4 cup of unsweetened applesauce
3/4 cup of raisins
3/4 cup of semi-sweet chocolate chips
1/4 cup of chopped pecans
- Preheat oven to 350°F. Line a 12 tin muffin pan with paper liners.
- Place raisins in a small bowl, add hot water and cover with moist paper towel. Allow to sit for 5 minutes.
- In a large bowl combine dry ingredients (flour, brown sugar, cinnamon, nutmeg, cloves, baking powder, and baking soda). Create a well in the center of the bowl.
- Add wet ingredients (eggs, pumpkin, vegetable oil, and applesauce). Mix.
- Drain raisins and fold in raisins, chocolate chips, and pecans. Be careful not to over mix.
- Spoon into muffin tins filling approximately 3/4 full. These muffins to not rise very much.
- Bake for 15-18 minutes.
Halloween & Muffins
H&M
Phoenix is one lucky dog!