Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning.
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
2 tablespoons granulated sugar
How to Make It
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.
These were delicious and moist. I reduced the sugar to 3/4 cup, and used 1 cup of whole wheat along with AP flour. I also increased the buttermilk to 1/2 cup and used mashed sweet potato instead of pumpkin. I also added cranberries and sprinkled chopped pecans on top. The muffins were wonderful and my kids loved them.
These muffins are very good. I made a few changes: I added fat-free Greek yogurt instead of the buttermilk, added about 20% less sugar and sprinkled a few chopped walnuts on the top. I've never seen a recipe that suggests spraying the inside of a muffin cup with non-stick spray but I followed the directions and they came out fine. I doubled the recipe and ended up with 22 regular-sized muffins and 12 mini-muffins.
Don't wait until Thanksgiving to make these. I did make a couple of minor changes and, yes, I am still reviewing the recipe. I substituted 1 cup of whole wheat flour for AP flour and I used 1/2 cup raisins and 1/2 cup dried cranberries. Even though I forgot to sprinkle with sugar before baking, they are plenty sweet. I will make again!
I think these are really good -- I used 15 oz. real pumpkin puree that I made and froze last month. I also made my own pumpkin pie spice mixture because I didn't have the pre-made stuff -- I wonder if that helped add more spice compared to others' results. I also added a couple tablespoons of ground flax seed, but may try the 1/2-whole-wheat substitution next time to make these even healthier.
Amazingly moist muffins! I just changed a few things...put about 1 1/2 tsp of cinnamon and about 1 1/2 tsp of pumpkin spice. I also replaced 1 cup of regular flour with whole wheat flour (to make it healthier). These taste exactly like Thanksgiving...they are delicious! I am definitely making them for turkey day!