fall = pumpkin raisin muffins

Fall is teasing those of us in South Florida this week. There are commercials everywhere advertising wonderful things like pumpkin spice lattes, piles of brightly colored leaves, and lovely things like boots, hats and scarves. With the high temps. reaching 84 degrees now, lows in the mid-70's, and humidity of only 53% today, it's finally starting to feel cool and "crisp".

Yes, fall is coming.....slowly.

If there was ever a recipe that could take me to another time and place, it's this one. My wonderful mom started making these when I was in high school, and this recipe has become a go-to recipe when I want to feel the comforts of home and the wonders of fall.

Pumpkin Raisin Muffins

Ingredients:
1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1 egg
1/2 c. canned pumpkin
1/2 c. raisins
1/4 c. melted butter

Heat oven to 400 degrees. Grease bottoms of muffin pan.
Let raisins soak in milk for 15 minutes in a large bowl.
Mix all dry ingredients together in a medium sized bowl.
Add the remaining wet ingredients to milk and raisins.
Mix dry ingredients into wet ingredients. (Batter should be lumpy.)
Fill muffin cups 2/3 full. Bake for 18-20 min.
Optional: Top with sliced almonds, oatmeal, or sprinkle with sugar.

Here are some other pumpkin combinations I've tried:
cranberry, blueberry, chocolate chip, banana
(Raisins always win though...)


And now I leave you with a little puppy love: