Pumpkin Currant Muffins

I made a batch of these today to give to the boys’ teachers. I had never made them before and they turned out great.

1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg
2 eggs
1/4 cup molasses
1/3 cup brown sugar
1/4 cup vegetable oil
1 cup canned pumpkin puree
1/2 cup currants

Preheat oven to 400 degrees.

Grease muffin tins or line with paper cups.

In a large bowl combine flour, baking powder, salt, cinnamon, ginger and nutmeg.

In another bowl, whisk together eggs, brown sugar, molasses, oil and pumpkin. Add to flour mixture and and mix with spoon until flour disappears. Stir in currants.

Spoon into muffin cups and bake for 20-25 minutes.

Did I change anything? I didn’t have any currants, so I used raisins and I didn’t have any molasses, so I used maple syrup. I also used a whole can of pumpkin instead of just a cup because I didn’t read the recipe correctly. They turned out great, so I guess it wasn’t a huge mistake.

What did the family think? The family didn’t get any since I made them for the boys’ teachers, but I ate one and they were fantastic.

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Filed under After School Snacks, Bread, Definitely Making it Again, Easy

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