I was going to get the recipes using Christina Lane’s pumpkin pie spice last week but life got away from me. So here is the first one, Giant Pumpkin Spice Muffins. I don’t have a Texas sized muffin pan so I just made these in a regular muffin pan and ended up with 10 regular muffins instead of 6 giant ones.
Giant Whole Wheat Pumpkin Muffins
Adapted From The Breakfast With Beatrice Cookbook
1 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spiced
3/4 cup buttermilk
1/2 cup pure pumpkin, not pumpkin pie filling
8 TBS dried cranberries or raisins
Preheat the oven to 350 degrees. Lightly grease 6 large, 4 inch muffin cups. In a medium bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and pumpkin pie spice. In another medium bowl, combine the buttermilk and pumpkin; mix well. Add the wet ingredients to the dry ingredients; mix until just moistened. Fold in the raisins. Evenly spoon the batter into the prepared muffin cups. Bake 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins and cool on a wire rack.