Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

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

Marge Perry
Recipe by Cooking Light November 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
18 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

202 calories; calories from fat 23%; fat 5.1g; saturated fat 0.8g; mono fat 2g; poly fat 1.9g; protein 2.9g; carbohydrates 37.5g; fiber 1.2g; cholesterol 24mg; iron 1.7mg; sodium 159mg; calcium 35mg.
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