This version, adapted from a recipe by The Fremont Company, the makers of SnowFloss and Frank's Sauerkraut, combines three ingredients Eastern Europeans love -- pumpkin, raisins and sauerkraut! It's a good way to get the kids to eat their vegetables and, if you add 1 cup chocolate chips, they're bound to love them.
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Makes 8 jumbo or 12 regular Pumpkin-Sauerkraut Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 cup canned pumpkin, not pie filling (about 1/2 (14-ounce) can)
- 1 1/2 cups sugar
- 1 (14-ounce) can sauerkraut, rinsed, drained and squeezed dry
- 2 teaspoons pumpkin pie spice or 1/2 teaspoon nutmeg and 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour or white whole-wheat flour
- 1 cup raisins
- 1/2 cup chopped pecans
- 1 cup mini chocolate chips (optional)
- Coarse sugar
- Heat oven to 400 degrees. Lightly coat 8 jumbo muffin wells or 12 regular muffin wells with cooking spray. In a large bowl, mix together eggs, milk, oil, pumpkin, sugar, sauerkraut, spices and vanilla.
- In a medium bowl, combine baking powder with flour and add to pumpkin mixture along with raisins, pecans and chocolate chips, if using. Mix until just well incorporated. Don't overmix.
- Transfer to muffin tins and bake 10 minutes for jumbo muffins (or 8 minutes for regular muffins). Sprinkle with coarse sugar (for Halloween, you can use orange sugar, but white always looks nice) and bake an additional 10 minutes for jumbo and 8 minutes for regular.
- Serve warm or at room temperature. These muffins freeze well and will hold, covered, for a few days.