Giant Whole Wheat Pumpkin Muffins

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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.