My mother gave this recipe to me, though I have tweaked it a bit. You would think it was heavy, due to the pumpkin and heavy spices, but on the contrary, it is light (if you leave out the raisins and nuts). I have converted many a “pumpkin hater”, including myself with this culinary delight. Makes great muffins or cupcakes for “on the go”.
Ingredients: [‘flour’, ‘sugar’, ‘baking powder’, ‘baking soda’, ‘cinnamon’, ‘nutmeg’, ‘salt’, ‘ground cloves’, ‘oil’, ‘eggs’, ‘pumpkin’, ‘nuts’, ‘raisins’]
Quantity of Ingredients: [“2 cups flour (all purpose)”,”2 cups sugar”,”2 teaspoons baking powder”,”1 teaspoon baking soda”,”1 teaspoon cinnamon”,”1 teaspoon nutmeg”,”1/2 teaspoon salt”,”1/2 teaspoon ground cloves”,”1 cup oil (vegetable)”,”4 eggs”,”1 (15 ounce) can pumpkin”,”1/2 cup chopped nuts”,”1/2 cup raisins”]
Number of Servings: 12
Steps: [‘(Add all dry ingredients together, mix well.).’, ‘(Add eggs and oil, beat together.).’, ‘(Fold in pumpkin.).’, ‘(Add nuts and/or raisins, optional).’, ‘(Great for muffins, cupcakes, or traditional cake pans.).’, “(Don’t overbeat batter which makes cakes tough.).”, ‘(Frost with cream cheese, vanilla or fluffy white icing.).’]