The recipe says to "beat" the batter. Muffins are usually stirred with a wooden spoon. I threw caution to the wind and got out my KitchenAid. I don't know if it was that or the recipe itself, but the muffins came out very light, not the usual heavy, dense texture. I definitely want to try this recipe again with a few adjustments.
Verdict: Yum! This one's a keeper.
3 cups all-pupose flour
1 tbsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups sugar
1 1/2 cups oil (OR 3/4 cup oil and 3/4 cup applesauce)
1 3/4 cups pumpkin (1 small can)
2 cups raisins (optional)
brown sugar (optional)
Preheat oven to 375 degrees F. Combine flour, cinnamon, baking powder, baking soda and salt and set aside. Beat eggs slightly. Add sugar, oil and pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins (optional). Fill greased muffin cups 2/3 full and, optionally, sprinkle tops with brown sugar. Bake for 15-20 minutes for regular mufins; about 10 minutes for mini-muffins.
Makes approx. 3 dozen regular muffins or 7 to 8 dozen mini-muffins.
Recycle: pumpkin can, vegetable oil bottle, applesauce bottle