3 cups unbleached self rising flour
3 cups sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups canned or fresh pumpkin
1 1/2 cups golden raisins (optional)
Courtesy of Vera Bradley Cookbook, page 103.
Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Sift the four, sugar, and cinnamon in a large bowl. Make a well in the middle and add the vanilla, oil, pumpkin, and eggs. Beat well.
Using an ice cream scooper, fill muffin tins 2/3 full with mixture. Bake 20 minutes or until a toothpick inserted comes out clean. Enjoy for breakfast or desert with a warm cup of coffee.
I like to collect muffin liners to add a little extra decoration when baking cupcake, cornbread or muffins. I keep them in this fun hat box to add a little extra color in my pantry. We can always add a little extra something for us to enjoy or to give to our loved ones.