Pumpkin-Raisin Muffins

Pumpkin-Raisin Muffins (Adapted from CL)

1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup ground flaxseed
1 teaspoon baking soda
3/4 teaspoon ginger
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cardamom
1/8 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 cup mashed pumpkin
1/2 cup buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup golden raisins, chopped

Preheat oven to 375 degrees.

In a medium bowl, whisk together flours, ground flaxseed, baking soda, ginger, baking powder, cinnamon, salt, cardamom and cloves).

In a medium mixing bowl, add sugars, pumpkin, buttermilk, oil and egg - beat at medium speed until well blended, about 2 to 3 minutes. Add dry ingredients and mix just until combined - fold in raisins.

Evenly divide the mixture between the wells of a 12 cup muffin tin coated with cooking spray. Place into the oven and bake until the muffins spring back when lightly pressed in the center or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached. Remove pan from the oven - carefully remove muffins and place on a wire rack to cool slightly before serving.

Makes 12 muffins.

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