Pumpkin Muffins Recipe

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Pumpkin Muffins

Amanda Bryant

By
@FluffyGirl

These golden muffins can be prepared up to two days ahead of time and baked up fresh when you're ready for a light breakfast.

Rating:
★★★★★ 1 vote
Serves:
18
Prep:
15 Min
Cook:
15 Min

Ingredients

2 1/4 c
all purpose flour
2 tsp
pumpkin pie spice
1 1/2 tsp
baking soda
1 tsp
ground ginger
1/4 tsp
salt
1 c
golden raisins
1 c
packed brown sugar
1 c
canned pumpkin
1/3 c
buttermilk
1/3 c
canola oil
1/4 c
molasses
1 tsp
vanilla extract
2 large
eggs
cooking spray
2 Tbsp
granulated sugar

Step-By-Step

1Preheat oven to 400F.
2Lightly 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. Add raisins.
3In a separate bowl, combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract and eggs stirring well with a whisk.
4Add sugar mixture to flour mixture, stirring just until moist.
5Spoon batter into muffin cups coated with cooking spray, sprinkle with granulated sugar.
6Bake at 400F for 15 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan immediately and cool on a wire rack.

About this Recipe

Course/Dish: Muffins