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Wayside Inn Pumpkin Muffins | Can't Stay Out of the Kitchen | these fabulous #muffins are served at the historic Longellow's Wayside Inn in Sudbury, Massachusetts. Great for a #holiday #breakfast. #pumpkin #raisins

Wayside Inn Pumpkin Muffins

Teresa Ambra
Wayside Inn Pumpkin Muffins are scrumptious. The recipe is from the kitchen of the historic Longfellow's Wayside Inn in Sudbury, Massachusetts. They are terrific for a holiday breakfast like Thanksgiving or Christmas. However, the restaurant served these muffins to us for lunch! They are great snacks any time of the day during the fall season. After one bite of these spectacular muffins you'll want seconds.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 200 kcal

Equipment

  • 2 24-tin miniature muffin pans or two 12-tin regular muffin pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 small bowl to reconstitute raisins

Ingredients
  

  • 8 oz. raisins soaked
  • 3/4 to 1 cup water (to soak raisins in; discard after soaking raisins)
  • 15 oz. can pumpkin
  • 1 3/4 cups granulated sugar
  • 3/4 cup eggs or 4 large eggs
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1/2 cup canola oil or coconut oil
  • 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder

Instructions
 

  • Soak raisins in about a cup of hot water about 15-30 minutes, or until plump.
  • Drain; discard juice.
  • Place pumpkin, granulated sugar, eggs, baking soda, salt, baking powder, cloves, nutmeg, cinnamon and oil in a large mixing bowl.
  • Mix ingredients thoroughly with an electric mixer.
  • Add flour and soaked raisins and stir with a wooden spoon just until incorporated.
  • Do not overmix the batter.
  • Grease muffin tins and spoon batter evenly into 24 muffin tins.
  • Bake at 400° until golden brown – about 15-20 minutes.
  • Yield: 2 dozen regular-sized muffins or 4 dozen miniature muffins.

Notes

NOTE: My cooking time was based on using miniature muffin tins. If you use regular sized muffin tins your baking time may be longer.
 
Recipe adapted from Wayside Inn Cookbook.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 28mgSodium: 155mgPotassium: 143mgFiber: 2gSugar: 15gVitamin A: 2799IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword breakfast, brunch, muffins, pumpkin, raisins
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