Pumpkin Spice Muffins

Muffins are no longer something that I make on regular basis but I do have some traditional ones that I like to make once or twice a year.  I like to make Blueberry Muffins when the tiny wild blueberries are available in late summer and Pumpkin Muffins in fall.  This year I cooked the pumpkin myself rather than buying it canned.   I bought a small pumpkin, removed the tough skin and boiled the pulp.  An alternative would have been to roast it in the oven.   The taste of pumpkin works well with many spices like cinnamon, cloves, ginger and nutmeg.  A combination of these are used in this recipe.   You can always substitute an equal quantity of the 4 spice mix for the individual spices.

Pumpkin Spice Muffins
Makes 12

430 mL (1-3/4 cups) all-purpose flour
160 mL (2/3 cup) brown sugar
7.5 mL (1-1/2 tsp) baking powder
2.5 mL (1/2 tsp) baking soda
2.5 mL (1/2 tsp) salt
5 mL (1 tsp) cinnamon
2.5 mL (1/2 tsp) ground ginger
1.25 mL (1/4 tsp) ground cloves
1.25 mL (1/4 tsp) freshly grated nutmeg
60 mL (1/4 cup) chopped walnuts
60 mL (1/4 cup) raisins
2 eggs
180 mL (3/4 cup) cooked pumpkin
60 mL (1/4 cup) vegetable oil
5 mL (1 tsp) vanilla

Preheat oven to 190°C (375°F).

In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spices; mix in walnuts and raisins. In a separate bowl, whisk together eggs, pumpkin, oil and vanilla; pour over dry ingredients and mix until just moistened. Fill greased or paper-lined muffin tins ¾ full and bake for 20-25 minutes.