Pumpkin Muffin Squares

3¹⁄2 cups Whole-wheat flour AND 3¹⁄4 cups Enriched bread flour OR 6 3/4 All Purpose Flour

1 Tbsp Baking powder

2 tsp Baking soda

2 tsp Salt

4 tsp Ground cinnamon

1 tsp Nutmeg

1 tsp Ground ginger

Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a  mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside.   

3¹⁄3 cups Brown sugar  

1¹⁄2 cups Canola oil

4 tsp Vanilla extract

2 lb 8 oz Pumpkin, canned 

²⁄3 cup Raisins, Crasins or a mixture

4 large eggs or Frozen whole eggs, thawed 3 oz OR ¹⁄3 cup AND 6 oz OR 2/3 cup Egg whites

Combine sugar and oil in a large bowl. Add eggs and vanilla extract. Stir well.  Combine egg mixture with dry ingredients. Mix for 3–5 minutes on low speed. Batter will be lumpy. DO NOT OVERMIX.  Fold in pumpkin and raisins. Stir well.  Pour 1/2 batter into two half steam table pan (12" x 10" x 2¹⁄2") lightly coated with pan release spray. Bake until golden brown: Conventional oven: 350 °F for 40–45 minutes.

Cut each pan 5 x 5 (25 pieces per pan). Makes 50 pieces (about 2" x 2³⁄8").

Source: https://theicn.org/cnrb/recipes-for-schools/