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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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A little different, in that these contain both buttermilk and molasses. From Cooking Light November 2006 Ingredients:
2 1/4 cups flour |
2 teaspoons pumpkin pie spice |
1 1/2 teaspoons baking soda |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup golden raisin |
1 cup brown sugar, packed |
1 cup canned pumpkin |
1/3 cup buttermilk |
1/3 cup canola oil |
1/4 cup molasses |
1 teaspoon vanilla extract |
2 eggs |
cooking spray |
2 tablespoons sugar |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.
4. Add sugar mixture to flour mixture; stir just until moist.
5. Spoon batter into 18 muffin cups coated with cooking spray.
6. Sprinkle with sugar.
7. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
8. Remove muffins from pans immediately; cool on a wire rack.
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