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.

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

vensel96
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

Darienne
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

baileypoo
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

CherylT
June 19, 2012
N/A

sarabranscum's Review

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

detailaddict's Review

Hollybubba
November 12, 2011
N/A

ShannonP's Review

missylc
October 24, 2011
Very good flavor.

missylc's Review

detailaddict
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

sarabranscum
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

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