Massachusetts Nutty Pumpkin N’ Spice Muffins

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 20 mins


1-1/2cup all purpose flour
1teaspoon baking powder
1/2teaspoon salt
1/4teaspoon ground cloves
1/4teaspoon ground cinnamon
1/4teaspoon grated nutmeg
2large eggs
1cup sugar
3/4cup canned solid pack pumpkin
1/4cup light vegetable oil
3/4cup raisin
1/2cup chopped California walnuts


  1. Heat oven to 400F.  Grease twelve 2- to 2.5-inch muffin cups. 
  2. Sift flour, baking powder, baking soda, salt and spices into large bowl. 
  3. Using wooden spoon or electric mixer, beat eggs, sugar, pumpkin and oil in second bowl to blend well.  Stir pumpkin mixture into flour mixture only until just blended.  Quickly fold in raisins and walnuts. 
  4. Spoon batter into prepared muffin pan cups, filling each 2/3 full.  Bake 18 to 20 minutes until sharp knife inserted in center of muffin comes out clean.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 16
  • Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 150mg
  • Potassium 150mg
  • Carbohydrate 38g
  • Fiber 2g
  • Sugars 23g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 8%