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oh these sound so good

Pumpkin Morning Glory Muffins

Makes 17 muffins

* scant 1 cup sugar
* 1 1/4 cups all-purpose flour
* 1 cup white whole wheat flour
* 2 1/2 tsp ground cinnamon
* 1/2 tsp chai spice (use all cinnamon if you wish)
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1/2 cup shredded, sweetened coconut
* 3/4 cup raisins
* 1 large apple, peeled and grated
* 8 ounces (1 cup) crushed pineapple, drained
* 2 cups grated carrots
* 1/2 cup coarsely chopped pecans or walnuts
* 3 large eggs
* 1/2 cup vegetable oil
* 1/2 cup canned (plain) pumpkin
* 1 teaspoon pure vanilla extract

1. Put your oven rack in the lower third of the oven and preheat to 350 degrees F.
2. In a large bowl, whisk together the first 7 ingredients (or 6 if you’re using only one flour), then add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir this all together. It will be messy looking and dry, but stay with me.
3. In a smaller bowl, whisk the eggs, oil, pumpkin, and vanilla. Pour over the dry ingredients and mix to combine.
4. Grease your muffin tins, or use paper liners if you prefer. I don’t use the papers, but that’s a personal preference. Fill each muffin cup? space? area? (what the heck do you call the muffin spaces on a muffin tin????) all the way to the top.
5. Bake for 30-35 minutes and do the toothpick test. (should come out clean.) Cool muffin in the pan for 10 minutes and then cool completely on a cooling rack.

link from blissfullydomestic.com

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