Tipsy Raisin Pumpkin Muffins
These are moist and delicious. The hint of rum and the crunch of brown sugar is yummy!
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- 4 eggs
- 2 cups white sugar
- 1-1/2 cups oil
- 1-3/4 cups pumpkin pureé, fresh or canned
- 3 cups flour
- 1 Tbsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups rum-soaked raisins
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Mix 1/2 cup rum with 1/2 water. Microwave on high for 30 seconds. Pour over 2 cups of raisins. Let stand for 1 hour.
Beat eggs slightly in bowl. Add sugar, oil, pumpkin and beat thoroughly for 1 minute.
Sift together dry ingredients in another bowl. Add to pumpkin mixture and mix well until smooth.
Drain raisins and stir in.
Fill greased muffin tins 2/3 full. Mix brown sugar and cinnamon toping and sprinkle on top of each muffin mixture.
Bake 375º for 15-20 minutes. NOTE: MAKES 24 MUFFINS