I found this recipe in a Robin Hood Flour cookbook I won many, many moons ago. As in, I’m not sure I was quite twelve years old yet. It is a binder that was put together, a compilation of all the little recipe booklets the company used to put out in the store. I won this cookbook, an apron, chef’s hat, and oven mitts, as well as the new fangled non-stick muffin tin, by creating a giant cookie and decorating it for Robin Hood Flour’s 75th anniversary. Their website says they celebrated their 100th anniversary about three years ago. Man, do I feel old.
At any rate, this little yellow binder is full of solid, practical, virtually fool proof recipes. This pumpkin crunch muffin recipe is definitely one of them.
Dry ingredients in one bowl.
Wet ingredients in another bowl.
Dump the wet and the dry ingredients together.
Stir until just combined. You will end up with a very thick batter.
Here is where I have deviated from the original recipe (you are surprised, I know) Instead of sprinkling the tops with brown sugar, I pressed a few of the Pumpkin Pie Pumpkin Seeds on top. They tasted great while fresh, but did get soggy and considerably less appetizing a day or so later.
This muffin is a dense, flavourful one. E2 does not at all care for raisins in her food, so I made these without. Next time, I will definitely include them. They will keep in a sealed container for up to a week or well wrapped in the freezer for considerably longer.
- 1 3/4 cups flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg (I use mace)
- 1/2 cup raisins
- 2/3 cup milk
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 egg
- Brown sugar
Combine all dry ingredients in mixing bowl. Stir well to blend; add raisins
Combine all wet ingredients in a separate bowl. Wisk to combine until smooth.
Pour liquid ingredients into wet and stir until just combined. Batter will be thick.
Fill lined muffin cups 2/3 full.
Sprinkle tops with brown sugar
Bake 400 F for 20-25 minutes