Pumpkin Crunch Muffins

Trying something a little new today.

I wanted to post this recipe because it's just too good not to share.

I'm not one of those gifted people that come up with their own recipes.

I am just starting to figure out how to modify recipes to suit my family's tastes.

I have a long way to go until I start giving culinary advice however. 

Let's be honest, that day may never come.

My Mom used to make these for us as kids and they wouldn't last the afternoon.

{You should know, though, that my Mom is a dietitian and treats were infrequent.}

Fiona now loves them just as much as we did.

I especially love that this recipe uses only one bowl.   

When I have to mix groups of ingredients separately it bugs me.

I know, I know, lazy, right?

I'm the same with pots.

Thanks Mom, love you!

Pumpkin Crunch Muffins

2/3 cup Milk

1/2 cup Pumpkin

1/2 cup oil {I use canola}

1 Egg

1 3/4 cup Flour

1/4 cup White Sugar

1 tbsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Cloves

1/4 tsp Nutmeg

1/2 cup Raisins

Preheat oven to 400F.

Spray muffin tin with Pam.

Combine mild, pumpkin, oil and egg in large bowl.

Add remaining ingredients, stir until just blended.

Fill muffin cups 2/3 full.

Sprinkle {GENEROUSLY - this is the best part} with brown sugar.

Bake for 15-20 mins {until a toothpick comes out clean}.

Makes 12 muffins.

Note: I also have made this with 2/3 cup pumpkin and 1/3 cup oil to cut the oil a bit and they turned out great.  You could probably even go 3/4 and 1/4 with good results.