Plump Pumpkin Muffins (With Extras!)

Ingredients

• 3 cups white whole wheat flour
• 1 1/4 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1/8-1/4 teaspoon salt
• 2-3 teaspoons cinnamon (to taste)
• 1-2 teaspoon nutmeg (to taste)
• 1/4-3/4 teaspoon allspice (to taste)
• 1/4 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 1-1 1/2 cup white sugar (to taste, depends on how sweet you like your muffins)
• 1 egg
• 1/4 cup canola oil
• 1/2-3/4 cup skim milk
• 1 1/2-2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1-1 1/3 cup pumpkin puree (most of a can...)
• 3 cups quick oats (optional)
• 1 1/2 cups raisins (optional)
• 1 cup chocolate chips (optional) or cinnamon baking chips (optional)

Directions

1. 1

   Preheat over to 375 degrees.

2. 2

   Combine the flour, salt, spices, and leavening in one bowl.

3. 3

   If using raisins, set them in a bowl of hot water to soak.

4. 4

   Add sugars to the flour mixture, cut together thoroughly.

5. 5

   In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.

6. 6

   Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.

7. 7

   Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.

8. 8

   Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.

9. 9

   Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.

10. 10

    Bake at 375 for 20 - 35 minutes, depending on extras chosen.