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Tipsy Raisin Pumpkin Muffins

These are moist and delicious. The hint of rum and the crunch of brown sugar is yummy!
5 from 2 votes
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Servings 24

Ingredients
  

  • 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

Instructions
 

  • 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