I LOVE fall and all the brilliant colors and flavors that come with this beautiful season and PUMPKIN with a splash of cinnamon spice is the best. It smells warm and inviting and tastes even better. This muffin recipe is from my sister Susan. It was years ago when she gave it to me so I sadly can not even reference who else to thank but Sue... so thank you Sue :) I have made my usual tweaks to it and it never fails. It makes a huge batch of 30 muffins.
-4 eggs - egg replacer or ground flax seed with a touch of water
-1 cup white sugar
-11/2 cups oil - I use 1 1/4 cups unsweetened apple sauce. I have nothing against oil/fats - I just -find we get enough of omega 6 type oils in our natural diet so I switch this one up
-1 full 14 ounce can of pumpkin - your welcome to puree your own
Take the above and in a bowl beat the eggs, add sugar, oil and pumpkin and mix well
-3 cups flour or gluten free flour - both work well
-11/2 tbsp of cinnamon - I like the REAL stuff not the stuff from the grocery store - it is pricier but the favour is incredible and the benefits of cinnamon are vast. What does that mean - Ceylon, or "true cinnamon," is native to Sri Lanka and southern parts of India. It's made from the inner bark of the Cinnamomum verum tree. ... Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common Cassia variety.
-2 tsp baking soda
-2 tsp baking powder
-2 cups raisins - this is totally optional. I usually cook a dozen without and then add raisins (golden) to the second batch. This recipe makes so much you can add a little change to the second batch. You could add crushed pecan too if you like a little crunch in your muffins.
Blend this into the liquid mixture and away you go! Bake at 400 for 15 - 20 minutes depending on how big you make your muffins.