When you think of fall and Thanksgiving, you think of pumpkin! But some people aren't too crazy about the flavor of it. This pumpkin bread (or pumpkin muffins, as I prefer to make individual serving sizes of this treat) is a great way to break away from the traditional taste of pumpkin in let's say, pumpkin pie, but you still get that subtle sweetness, and in this case, the texture bursts with surprises of golden raisins and pieces of walnut in every bite. The golden raisins actually impart an apple-like taste, believe it or not!
Oh, ladies, did you know that pumpkin is an aphrodisiac for men? It's true! So now you've got one more reason to make these - for your man!
1 cup vegetable oil
3 cups sugar
1 ½ tsp. nutmeg
1 ½ tsp.cinnamon
1 ½ tsp. salt
1 cup water
2 tsp. baking soda
1 cup yellow (golden) raisins
1 15 oz. can pumpkin
3 ½ cups flour
½ cup chopped walnuts (optional)
1. In a large bowl mix oil, sugar, & eggs until smooth.
2. Blend in nutmeg, cinnamon, salt, pumpkin, & water.
3. In another bowl mix flour, baking soda, raisins, & walnuts.
4. Stir flour mixture into the pumpkin mixture.
5. Pour batter into 3 small well-greased loaf pans or fill as many regular size and mini muffin tins as you like if you are making muffins instead. I use a pastry brush dipped in vegetable oil to “paint” the muffin tin cups with oil. It’s easy that way.
You can definitely cut the recipe in half and make less. Don't use cupcake liners when making muffins, though. Make sure you grease the muffin tins well. If you make the mini muffins, watch them because the baking time will be less for them than the larger muffins. The darker the baking tins, the less time it will need in the oven.
You can also add peeled, diced apple chunks to the batter for variety.