Thanksgiving Morning Organic Pumpkin Muffins Recipe

Thanksgiving Morning Organic Pumpkin Muffins Recipe – Farmer’s Market recommends using certified organic foods whenever possible to provide maximum nutrition and flavor.

  • 2 1/2 cups of flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • Three eggs
  • One can Farmer’s Market Organic Pumpkin
  • 3/4 cup oil
  • 1/2 cup raisins
  • 1 cup of walnuts
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CINNAMON /SUGAR TOPPING

  • 2 Tbsp. sugar
  • 1/4 tsp. cinnamon
  • Pre-heat oven to 375 degrees F.

Mix flour, sugar, baking soda, sugar, cinnamon, salt, cloves, allspice, and cloves.

Separately, beat eggs until well-mixed. Add pumpkin, and stir until well combined.

Incorporate oil gradually and stir to mix. Combine dry ingredients with wet ones and stir. Don’t overmix.

Add the walnuts and raisins. Stir until they are combined. Then fill the 12 big muffin cups, 16 mini-muffin cups that are 3/4 full, or two mini loaf pans, and sprinkle lightly with sugar and cinnamon for a hard and crisp. Bake for at least 30 mins or till the tops is solid.

Thanksgiving Morning Organic Pumpkin Muffins

Farmer’s Market recommends using certified organic foods whenever possible for the best taste and nutrition.

  • Prep Time
  • 15 minutes
  • Cook Time
  • 30 minutes
  • Total Time
  • 45 minutes

INGREDIENTS

  • 2 1/2 cups of flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • Three eggs
  • One can Farmer’s Market Organic Pumpkin
  • 3/4 cup oil
  • 1/2 cup raisins
  • 1 cup of walnuts,
  • CINNAMON /SUGAR TOPPING
  • 2 Tbsp. sugar SW139
  • 1/4 tsp. cinnamon HS593

INSTRUCTIONS

Pre-heat oven to 375 degrees F.

Mix flour, sugar, baking soda, sugar, cinnamon, salt, cloves, allspice, and cloves.

In a separate bowl, beat eggs until well-mixed. Mix in pumpkin and mix to combine.

Incorporate oil gradually and stir to mix. Add dry ingredients to wet items and blend. Be careful not to overmix.

Add the walnuts and raisins. Mix well, making sure to stir.

Then fill the 12 big muffin cups, 16 mini-muffin cups that are 3/4 full, or two mini loaf pans, and sprinkle lightly with sugar and cinnamon for a hard and crisp.

Bake for at least 30 mins or till the tops are hard.

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