Pumpkin Muffins

I am always afraid I won’t be able to find canned pumpkin when I need it (a pumpkin emergency?), so I always stock up on it. I was in a grocery store a month or so ago and they didn’t have any pumpkin! They weren’t carrying it yet!! I happened to have all the ingredients on hand for this recipe (well, all except the pumpkin pie spice, which I had to make myself), and I am glad I did. These muffins were really good, and you know what makes them so good? I think it’s the raisins and the molasses. This does make about 18 muffins, so get ready to share with your friends and family. These muffins taste and smell like fall.

rating: 9

Pumpkin Muffins
(Cooking Light, Cooking Through the Seasons)

makes 18 muffins


2 1/4 cups all-purpose flour
2 tsp 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


Preheat oven to 400°.
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.
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.

per serving: 202 calories

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One Response to Pumpkin Muffins

  1. Colline says:

    Something worth trying. Never bought canned pumpkin. Wonder if it would work with fresh pumpkin?

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