Announcing the 2018 Homemaking Ministries Online Conference! Early bird tickets are officially on sale for the 5th annual conference. The conference this year is going to be incredible with 8 deep dive mentors and 14 breakout speakers - follow along LIVE in September and/or catch up later whenever you can. It's yours to keep forever! Grab your ticket now for $10 OFF the total ticket price - SALE ends Sept. 16th! 
Two seasons meet and mingle seamlessly in this moist muffin creation. Since you’ll likely be using frozen pumpkin now, freeze some black raspberries so you can make it again come autumn. I’ve no doubt blackberries would taste good in this, too. Depending on the liquid content of your pumpkin puree, you may need to add a little more milk. My muffin batter was slightly more liquidy than brownie batter.
Pumpkin Black Raspberry Muffins
Ingredients
- 1 cup unbleached white flour
- 1 cup whole wheat pastry flour
- 1/2 cup rapadura/sucanat
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 cup coconut oil gently melted
- 2 eggs
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- 1 cup black raspberries
Instructions
- Preheat the oven to 375 and grease/butter a muffin tin.
- Combine the dry ingredients in a bowl. In a separate bowl, mix the oil, eggs, buttermilk, and pumpkin.
- Mix the wet ingredients into the dry until just combined (no overmixing!). Gently fold in the berries.
- Fill muffin cups and bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean. Remove the muffins from the oven and gently loosen each from the pan to cool.
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