Pumpkin Pecan Muffins
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cooked pumpkin||1⁄2 Cup (8 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Pumpkin pie spice||1 1⁄4 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
Set Power Select at MEDIUM-LOW.
Combine sugar, pumpkin, egg, pecans, raisins, milk, oil, pumpkin pie spice and salt; add flour and baking powder, stirring only until flour is moistened.
Fill 6 custard cups (6 oz ea.) lined with cupcake paper 2/3 full; arrange in circular pattern on glass oven tray.
Heat 6 to 7 minutes; repeat procedure with remaining batter, filling 3 cups.
Heat 3 1/2 to 4 minutes.
Let stand 5 minutes; store, covered, until ready to serve.