We all know what a muffin looks like, but what’s inside matters most. Generously liquored as well, but the dark rum has to be left to the imagination. Imagine biting into one of these… it is pure pleasure. Note: make sure the pumpkin puree has no added ingredients, such as water or spices.
Pumpkin Muffins with Rum
1/4 cup dark rum
1/4 cup water
1 cup raisins
1-1/2 cups flour
1 cup sugar
1/2 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup oil
3/4 + 1/8 cup pumpkin puree
2 squares of white chocolate, chopped
• Heat the dark rum and the water until very hot.
• Pour over the raisins and let them soak overnight.
• Preheat the oven to 375F.
• Line a muffin tin with parchment liners and set it aside.
• Whisk together the dry ingredients in a large bowl.
• In a smaller bowl whisk the eggs, oil and the pumpkin until well combined. Please don't add vanilla to this.
• Add the pumpkin mixture to the dry mixture and stir to combine.
• Fold the chopped white chocolate and the drained raisins into the batter.
• Fill the prepared muffin tins almost full.
• Bake in the preheated oven for 20 minutes.
• Makes 10 large fluffy muffins.
