Becky Luigart-Stayner
18 servings (serving size: 1 muffin)

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

Mom's Review

October 19, 2015
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.  

CherylT's Review

May 07, 2014
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.

Hollybubba's Review

October 14, 2013
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!

Darienne's Review

June 19, 2012

sarabranscum's Review

June 18, 2012
These are delicious! Don't mess with the recipe.

detailaddict's Review

November 12, 2011

ShannonP's Review

October 24, 2011
Very good flavor.

missylc's Review

November 14, 2009
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.

baileypoo's Review

October 20, 2009
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!

allstaralli's Review

December 01, 2008
Yummy muffins. Next time will add extra spice.