Pumpkin Muffins
Photography: Becky Luigart-Stayner; 
Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning.
| Servings:18 servings (serving size: 1 muffin) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup golden raisins
- 1 cup packed brown sugar
- 1 cup canned pumpkin
- 1/3 cup buttermilk
- 1/3 cup canola oil
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
- 2 tablespoons granulated sugar
- carbohydrate:37.5 g
- calories from fat:23 %
- sodium:159 mg
- iron:1.7 mg
- poly fat:1.9 g
- cholesterol:24 mg
- protein:2.9 g
- calories:202
- saturated fat:0.8 g
- fat:5.1 g
- fiber:1.2 g
- calcium:35 mg
- mono fat:2 g
directions
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
