The first container out in order to thaw was the white pumpkin puree. (Sometimes called Cinderella pumpkins.) I placed it in the fridge on a Tuesday, and on Thursday we had nachos and quesadillas for dinner. Seeing the now-thawed pumpkin, I used some of it in the cheese sauce (along with pureed peas) to increase the nutritional value of probably the one thing my girls would devour. :) They didn't suspect a thing. ::Insert evil laugh here::
Coming back into the kitchen ready to make muffins, the remaining puree was looking out at me asking to be picked.....so I obliged. :)
And we came up with---
White Pumpkin Raisin Muffins
- 2 c. white wheat flour
- 2 c. whole wheat flour
- 2 1/2 Tbsp baking powder
- 2 tsp baking soda
- 1/2 tsp pink salt
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 2/3 c. shortening
- 1/2 c. butter, softened
- 1 c. granulated sugar
- 3 eggs
- 1 c. white pumpkin puree
- 1 tsp vanilla
- 1/2 to 3/4 raisins
- 1/2 c. Hershey's cinnamon chips
Preheat oven to 325 degrees F. Line a muffin pan with paper cups and set aside.
Whisk together the flours, baking powder, baking soda, pink salt, pumpkin pie spice, cardamom, and ginger. Set aside.
In the bowl of a stand mixer, cream together the shortening and butter. Once the two have been thoroughly combined, add the sugar. Beat until light and fluffy.
Beat in the 3 eggs. Once all the eggs have been incorporated, beat in the white pumpkin puree and vanilla extract.
Slowly add in the flour.
When all of the flour has been mixed in, stir in the raisins and cinnamon chips.
Bake at 325 degrees F for 22 to 25 minutes.
Let the muffins cool in the pan for about 10 minutes, then turn out onto a wire rack to finish cool.