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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| pumpkin pie spice: 2 tsp |
| baking soda: 1 1/2 tsp |
| ground ginger: 1 tsp |
| salt: 1/4 tsp |
| golden seedless raisins (not packed): 1 cup |
| light brown sugar (packed): 1 cup (packed) |
| canned pumpkin: 1 cup |
| buttermilk: 1/3 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| molasses: 1/4 cup |
| vanilla extract: 1 tsp |
| eggs: 2 |
| cooking spray |
| granulated sugar: 2 Tbl |
Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Preheat oven to 400°.
- 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 sugar.
- Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
- Remove muffins from pans immediately; cool on a wire rack.