Advertisement. Click on the ad for more information.
Winding Oak's Bookology Magazine

Pumpkin Muffins

Pumpkin Muffins
Yields 18
Melanie Heuiser Hill, the author of Giant Pumpkin Suite, would like to think that Gram would be baking Pumpkin Muffins this month. Enjoy!
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2-1/4 cups all-purpose flouor (about 10 ox)
  2. 2 tsp pumpkin pie spice
  3. 1-1/2 tsp baking soda
  4. 1 tsp ground ginger
  5. 1/4 tsp salt
  6. 1 cup golden raisins
  7. 1 cup packed brown sugar
  8. 1 cup canned pumpkin
  9. 1/3 cup buttermilk
  10. 1/3 cup vegetable oil
  11. 1/4 cup molasses
  12. 1 tsp vanilla extract
  13. 2 large eggs
  14. Cooking spray
  15. 2 Tbsp granulated sugar
Instructions
  1. Preheat oven to 400 deg F.
  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.
Notes
  1. Prepare these muffins up to two days ahead of serving them.
Adapted from Cooking Light
Adapted from Cooking Light
Bookology Magazine http://www.bookologymagazine.com/
No comments yet.

Leave a comment