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!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  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. 14 tsp salt
  6. 1 cup gold­en raisins
  7. 1 cup packed brown sug­ar
  8. 1 cup canned pump­kin
  9. 13 cup but­ter­milk
  10. 13 cup veg­etable oil
  11. 14 cup molasses
  12. 1 tsp vanil­la extract
  13. 2 large eggs
  14. Cook­ing spray
  15. 2 Tbsp gran­u­lat­ed sug­ar
  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.
  1. Pre­pare these muffins up to two days ahead of serv­ing them.
Adapt­ed from Cook­ing Light
Adapt­ed from Cook­ing Light
Bookol­o­gy Mag­a­zine
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