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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning. Ingredients:
2 1/4 cups all-purpose flour (about 10 ounces) |
2 teaspoons pumpkin pie spice |
1 1/2 teaspoons baking soda |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup golden raisins |
1 cup packed brown sugar |
1 cup canned pumpkin |
1/3 cup buttermilk |
1/3 cup canola oil |
1/4 cup molasses |
1 teaspoon vanilla extract |
2 large eggs |
cooking spray |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 400°.
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.
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.
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