Pumpkin Muffins

Pumpkin Muffins Recipe
Becky Luigart-Stayner

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


18 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional 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


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


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.

Marge Perry,

Cooking Light

November 2006
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