On October 24 of last year, I posted a link for a recipe for Old Salem Pumpkin Muffins. I had found the recipe on the internet and I was pleased with the results. Not to long ago I was browsing through some of my cookbooks searching for a recipe and I saw another recipe for pumpkins muffins that was very close to the link I shared on this blog last year. This time of year, my desire for baking revs up and I wanted to bake the pumpkin muffins. I searched through my cookbooks and I could not find the recipe mentioned above but I was on a mission to make the muffins. I again googled the recipes on the internet and found several. The one I am sharing with you today is from Oxmoor Press that is the publishing company for Southern Living Magazine. I am very happy with the results from this recipe and it appealed to me because it was from a magazine that has been established in the South for a long time.
Here is a link with more information about Old Salem. It is located in Winston Salem NC and is a historical preservation of the town of Salem. http://www.oldsalem.org/visit.html
Here is the recipe and I made 12 muffins instead of the 18 as listed below. I used buttermilk for the milk in the recipe and I think that is the reason they turned out extremely moist.
Old Salem Pumpkin Muffins – Oxmoor House January 1983
Yield 12 to 18 muffins
1/3 cup raisins
1 tablespoon all-purpose flour
1/3 cup butter or margarine softened
3/4 cup firmly packed brown sugar
1 cup canned pumpkin
1/2 cup milk
1/4 cup molasses
2 eggs, beaten
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preparation: combine raisins and 1 tablespoon of flour; stir well, and set aside. Cream butter; gradually add sugar, beating well. Add pumpkin, milk, molasses and eggs, beating well.
Sift together flour, baking powder, salt and spices; add to creamed mixture, stirring just until dry ingredients are moistened. Stir in raisins.
Spoon batter into greased muffin pans, filling full. Bake at 375 degrees for 20 minutes.
I am also sharing the recipe from the link I had on my blog last year. It is from Epicureaders.com
Old Salem Pumpkin Muffins
1 and 2/3 cups sifted flour
1/4 tsp baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1/8 tsp. ground cloves
1/3 cup golden raisins
1/3 cup butter
1 and 1/2 cups sugar
1 cup canned pumpkin
1/3 cup water
Sift togethr flour, baking powder, soda, salt and spices; add raisins and coat. Cream butter, add sugar gradually and continue to cream. Beat in eggs. Add dry ingredients alternately with pumpkin and water. Stir to blend only until flour disappears. Fill greased and floured muffin tins 1/2 to 2/3 full. Bake at 375 degrees for 15 to 16 minutes or until muffins are done.
Source: Cooks. com Prepared by: Margo for the February 2009 meeting.
Someday, I know I will be browsing through my recipe books and find the recipe that interested me so much and started me on this mission. I will probably give it a try too. This recipe makes your home smell so warm and inviting.
Happy Fall Y’all!!!!!!!!!!!!!!!!!!!!!!!!