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)
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.