joe eats

1/3 cup chopped walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

Batter

1 cup pumpkin puree

2 eggs + 1 egg white

¼ cup vegetable oil

¼ cup apple juice

¼ cup buttermilk

1 teaspoon ground cinnamon

½ teaspoon allspice

½ cup packed brown sugar

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup yellow raisins

Preheat oven to 375. Grease muffin tins. Rinse cranberries and coarsely chop in food processor. Combine chopped cranberries with walnuts, brown sugar and cinnamon. Mix. Set aside.

Wisk together pumpkin, eggs, oil, buttermilk, juice, brown sugar, cinnamon and allspice. Sift together flour, baking powder, baking soda and salt in a separate bowl. Combine the wet and dry stirring until just blended. Fold in raisins.

Fill muffin cups ¾ full. Top with generous amounts of cranberry nut mixture pressing the topping into the batter. Bake for about 30 minutes or until toothpick inserted in the center of a muffin comes out clean.

Savor on,

Marney

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