Pumpkin-Raisin-Red Chile Corn Muffins Recipe

Name: Pumpkin-Raisin-Red Chile Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups whole wheat pastry flour or 1 ¼ cups white whole wheat flour; 1 cup unbleached all-purpose flour; ¾ cup cornmeal; ⅓ cup light brown sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon ground red chili pepper (we used Chimayo, for some heat, use one that suits your taste); 1 teaspoon cinnamon; 1 ½ cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk; ⅓ cup corn oil or ⅓ cup canola oil; 1 cup pumpkin puree (half a 15 ounce can); 3 large eggs; ¾ cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)

Servings: persons

1 ¼ cups whole wheat pastry flour or 1 ¼ cups white whole wheat flour
1 cup unbleached all-purpose flour
¾ cup cornmeal
⅓ cup light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground red chili pepper (we used Chimayo, for some heat, use one that suits your taste)
1 teaspoon cinnamon
1 ½ cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk
⅓ cup corn oil or ⅓ cup canola oil
1 cup pumpkin puree (half a 15 ounce can)
3 large eggs
¾ cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)

1
Preheat the oven to 375 degrees.
2
Spray the cups of 2 or 3 standard muffin tins, or eight to ten popover cups or one-cup ramekins.
3
In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
4
In another bowl, combine the wet ingredients (up to and including the eggs) with a whisk.
5
Add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy.
6
Do not over-mix.
7
Drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly.
8
Spoon the batter into the baking cups, filling them level with the top.
9
Bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch.
10
A cake tester inserted into the center will come out clean.
11
Cool in the baking pan/cups for five minutes before removing to cool on a rack.
12
Serve warm.

1247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups whole wheat pastry flour or 1 ¼ cups white whole wheat flour, 1 cup unbleached all-purpose flour, ¾ cup cornmeal, ⅓ cup light brown sugar, and more.

Yes, Pumpkin-Raisin-Red Chile Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Raisin-Red Chile Corn Muffins

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