Pumpkin Muffins


It's been a while!  We just came home from a two week, long overdue honeymoon to California!  We traveled from San Francisco to Sausalito to Sonoma to Napa then back to San Francisco again.  We did a lot of wine tasting, and we sent home 2 cases.  For Sonoma and Napa, we rented a Smart car, which was so fun...until the battery died!  We even went to an awesome Paul McCartney concert at AT&T Park in San Francisco.  What an amazing time!  It is tough to pick a favorite part of the trip, since we had such a great time each place, but if I had to choose, I really enjoyed Sonoma.

Speaking of Sonoma, while we were there, we stayed at the Inn at Sonoma, which is part of the Four Sisters Inns.  They prepared a wonderful spread of breakfast items every morning and a happy hour style snack bar in the afternoon, which gave us a great chance to get to know a few of the other guests that were staying there.  I purchased the Four Sisters Inns Cookbook before we left since I enjoyed everything we ate while we were there, which is where this recipe comes from.

1 1/4 cups White Flour
1/2 cup Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
1/2 cup Walnuts, finely chopped
1/2 cup Raisins (I used golden raisins)
2 Eggs
1/2 cup Vegetable Oil (I used applesauce)
1 cup Canned Pumpkin
1/3 cup Water
2 tablespoons Maple Syrup

In a large bowl, mix together both flours, baking powder, baking soda, sugar, nutmeg, cinnamon, and walnuts.  In a separate bowl, beat the raisins, eggs, oil, pumpkin, water, and maple syrup.  Add the dry ingredients and mix until just combined.  Spoon into greased muffin tins, 3/4 full.  Bake at 375 degrees for 25-30 minutes.  The recipe says that it makes 12 muffins, but my mixture made 18.