If you want to live an autumn dream in Australia, these Super Fluffy Pumpkin Raisin Muffins will get you there.
Warm, fluffy and imbued with the flavours of the fall, these muffins are guaranteed to be a big hit with the family.
These muffins are made using pumpkin puree to keep them deliciously fluffy and moist. To make the puree, just roast an entire pumpkin of your choice, pull the skin off, deseed, and run through a food processor with a little bit of water. This puree can be stored frozen for later use.
Method
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Preheat oven to 190 degrees and prepare a 12 hole muffin pan by either spraying it with oil or lining it with paper liners.
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In a medium bowl combine the flour, sugar, baking soda, salt, and spices.
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In another bowl whisk the eggs and mix with the pumpkin puree, the coconut oil, the vanilla extract and the raisins.
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Fold the wet ingredients into the dry ingredients, being careful not to over mix.
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Use a spoon to evenly distribute the mixture into your muffin pan.
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Bake for 20-23 minutes, or until a toothpick inserted into the centre comes out clean.
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Leave to cool slightly before eating.
