Ingredients
Muffins
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups canned pumpkin
1 cup canola oil
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Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray. Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside. In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended. Add set-aside dry ingredients and mix well. By hand, stir in walnuts and raisins. Pour batter evenly into prepared muffin tin openings. Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely. For Orange Glaze:. Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Pump + stoppers — remove air, keep opened wine fresh for a week