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Pumpkin-Sauerkraut Muffins Recipe

  • 45minutes

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Source: easteuropeanfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H
MineralsSelenium, Zinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 3/4 cup milk

  3. 1/2 cup vegetable oil

  4. 1 cup canned pumpkin, not pie filling (about 1/2 (14-ounce) can)

  5. 1 1/2 cups sugar

  6. 1 (14-ounce) can sauerkraut, rinsed, drained and squeezed dry

  7. 2 teaspoons pumpkin pie spice or 1/2 teaspoon nutmeg and 2 teaspoons cinnamon

  8. 1 teaspoon vanilla

  9. 2 teaspoons baking powder

  10. 2 1/2 cups all-purpose flour or white whole-wheat flour

  11. 1 cup raisins

  12. 1/2 cup chopped pecans

  13. 1 cup mini chocolate chips

  14. Coarse sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve warm or at room temperature. These muffins freeze well and will hold, covered, for a few days.

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