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Pumpkin Raisin Hazelnut Muffins (and Banana too!)

April 9th, 2008

Pumpkin Raisin Hazelnut Muffins and Banana Hazelnut Muffins

This last weekend was my sister-in-law’s wedding.  The wedding was beautiful and my wife especially looked hot!  I wasn’t part of the wedding party, but I did have the pleasure of cooking breakfast for the “day of.”  She didn’t want to put me out or have me do any major cooking in the morning, so we decided on muffins and fresh fruit.  After going to Costco and looking for muffins I decided they looked WAY too unhealthy (sugary and such) for a bridal party and to last them throughout the morning.  I definitely didn’t want anyone having a sugar high and subsequent crash.

My solution was to bust out the muffin tins, whole wheat and go light on the sugar!  The result was about 100 delicious small muffins.  I made both pumpkin and banana muffins with hazelnuts in each and raisins in the pumpkin variety.  Everything turned out good, except I wish I would have had riper bananas and I might add a little more oil, butter or milk next time to the banana muffins.

My wife and I also had a discussion about the whole wheat flour.  We noticed that the flavor of these and other things I’ve made has been turning out weird with this brand of flour I have.  I usually buy King Arthur Whole Wheat Flour which makes for great bread making too (I know I owe you this recipe sometime!).  I think, even though the prices of wheat keep going up, I am going to have to keep buying this brand due to the quality.  Of course, I used my wife’s Stahlbush Island Farm Organic Pumpkin again with great success!

I’m going to share the Pumpkin Raisin Hazelnut Muffin recipe.  Here’s what I did:

Ingredients:

  • 1 cup regular flour (mix and match to your taste)
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 cup of raisins
  • 1/2 cup to 1 cup of roughly chopped hazelnuts (walnuts work too) — try Hazelnut Hill!
  • 1 can Farmer’s Market Organic Pumpkin (15-oz)
  • 1/3 cup canola oil (or unsalted butter for a slightly richer flavor)
  •  2 eggs, whisked
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/2 cup of sugar (down from 1 and 1/4 in the recipe I modified!!)
  • 1/2 teaspoon baking soda
  • pinch of fine sea salt
  • cinnamon and sugar sprinkled on top right before baking

HazelnutsPlumping Raisins

Directions:

  1. Preheat the oven to 350 degrees f.
  2. Pour about 2 cups of boiling water over the 1 cup of raisins to plump them for about 5 minutes, drain well before using.
  3. Place muffin liners in your muffin tin (this will make about 20 average sized muffins or about 12 large ones)
  4. In a small glass bowl mix flours and baking powder, set aside
  5. Mix together remaining ingredients until combined well to create a pumpkin mixture
  6. Add flour mixture to the pumpkin mixture and mix only until just combined
  7. Fill muffin cups about 3/4 full and sprinkle cinnamon-sugar mixture on top of batter
  8. Bake for 20-30 minutes (depending on size) or until a toothpick comes out clean
  9. Remove from oven and let cool

Pouring batter

I hope you enjoy them!

4 Responses to ' Pumpkin Raisin Hazelnut Muffins (and Banana too!) '

  • Maryann says: [April 14th, 2008 3:28 pm]

    I noticed that some brands of ww flour are quite bitter. I use your brand :)

  • Felicia says: [April 25th, 2008 12:41 pm]

    These muffins sound and look delicious. They must have been a big breakfast hit.

  • Em says: [April 27th, 2008 5:07 am]

    Wow! Those muffins sound amazing!! Banana and pumpkin are such an amazing combo…and absolutely delish by themselves as well! Yum!

  • Shannon says: [May 7th, 2008 12:01 pm]

    Hi Keith,

    My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at –email address hidden–.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    –email address hidden–

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  » By Keith Prickett