Prep: 15 min Bake time: 35 min Ready in: 1 hour Servings:36
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 (29 ounce) can pumpkin - I baked a pumpkin and scooped the pumpkin out and used that instead of a can of pumpkin then just measured in a cup 29 oz.
1 cup unsweetened applesauce
1 cup chopped walnuts
Note: I used chocolate chips in one batch and dried cranberries in another instead of using walnuts or raisins. And I don't think I used cloves.
1.Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3.Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.