I decided to make mini ones so that people could try more than flavor. I had a lot of fruit elsewhere in the spread so deliberately choosing not to do fruit based muffins I decided on pumpkin carrot, lemon poppyseed and chocolate chip. There’s a number of perks to doing mini muffins: you have a lot more than if you made big ones, they’re way less calories so you don’t feel guilty going back for seconds and you can freeze them and take them out as you need them (just take them out of the foil liners and pop them in the microwave for 30 seconds).
For the pumpkin carrot mini muffins: Preheat your oven to 350 degrees and line your mini muffin pans with foil liners. In the bowl of your electric mixer, beat 1 cup organic pumpkin puree, 1/2 cup melted butter, 2 large eggs and 2/3 cup light brown sugar. When combined add in 1 cup finely grated organic carrots, 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tbsp cinnamon, a pinch of salt and 1 tsp fresh ground nutmeg. Mix well and then fold in 1/2 cup organic raisins by hand. Fill your liners about 3/4 of the way full and bake until a toothpick inserted comes out clean, about 12 minutes.
More in source!