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Pumpkin Muffins

Becky Luigart-Stayner
Yield

18 servings (serving size: 1 muffin)

Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning.

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

Nutrition Information

  • calories 202
  • caloriesfromfat 23 %
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2 g
  • polyfat 1.9 g
  • protein 2.9 g
  • carbohydrate 37.5 g
  • fiber 1.2 g
  • cholesterol 24 mg
  • iron 1.7 mg
  • sodium 159 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.