Pumpkin Muffins

My mom and sister made these Pumpkin Muffins this past weekend and we all loved them!   We normally don’t use pumpkin until the fall, but the season is just around the corner!  These muffins have the perfect amount of spice to them and they taste great with pumpkin butter spread on top.  Enjoy!!!
Pumpkin Muffins
10 ounces all-purpose flour (about 2 1/4 cups)
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1 tsp. ground ginger
1/4 tsp salt
1 cup golden raisins (We omitted because the men in our family don’t like dried fruit)
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 tsp vanilla extract
2 large eggs
cooking spray
 2 tbsp granulated sugar (We left off because my dad would have just peeled the tops off!)
1.  Preheat oven to 400 degrees.
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 the 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.
3.  Spoon batter into 18 muffin cups coated with cooking spray.  Sprinkle with granulated sugar.  Bake at 400 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Remove muffins from pans immediately; cool on a wire rack.
Yield:  18 servings (serving size:  1 muffin).
Calories: 202

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