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Red Barn Pumpkin Muffins

Red Barn Pumpkin Muffins

Pumpkin muffins. Perfect for a fall breakfast, snack, or even in a basket at your dinner table. This particular recipe is a beloved tradition for me, as I first made it when I was just three years old, at a nursery school called "Red Barn Children's Center" in Connecticut, where the tradition still endures. For me, these muffins go hand in hand with crisp air, bright foliage and the smell of wood fireplaces burning. Not only is the recipe is simple and fast, its resulting muffins are flavorful and delicious. 

Red Barn Pumpkin Muffins

Recipe courtesy of Linda N. Stuhlman

1 cup brown sugar
1 tsp. baking soda
½ cup white sugar
½ tsp. cinnamon
1 cup whole wheat flour
½ cup vegetable oil
¾ cup white flour
½ cup water
¼ tsp. baking powder
2 eggs
¾ tsp. salt
1 cup cooked pumpkin
½ tsp. nutmeg
1 cup raisins, if desired

Mix all ingredients together until the dry ingredients are moistened. Avoid over mixing. Fill muffin tins ¾ full and bake at 400° for 20-25 minutes.


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  • Jocelyn Ruggiero

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