Pumpkin Muffins

1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
2 tablespoons ground flaxseed
1 cup canned pumpkin puree (not "pumpkin-pie filling")
1/3 cup oil
2 large eggs
2 teaspoons pumpkin-pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (optional)
Chopped nuts, such as hazelnuts, walnuts, almonds or pecans, for garnish
2 tablespoons Demerara sugar (or other coarse sugar), for garnish

Preheat oven to 350 F. Line a 12-muffin pan with paper liners and set aside.

In a large bowl, mix together all the ingredients, except the chopped nuts and coarse sugar. Stir well to incorporate, making sure there are no large lumps. If batter seems dry, add 1/4 to 1/2 cup water.

Fill muffin liners three-quarters full. Top each muffin with some nuts and coarse sugar. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean. Cool for 5 minutes before serving.

Makes 12 muffins.

— Recipe courtesy of The Willows Cooking School.


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