Pumpkin Muffins

READY IN: 35mins
mtnmel
Recipe by Vino Girl

A little different, in that these contain both buttermilk and molasses. From Cooking Light November 2006

Top Review by mtnmel

What a gem~these muffins are amazing!!! Perfect texture and I love the subtle flavor of the molasses. Followed recipe other than substituting chopped walnuts for raisins. Will be making these again and again. Thank you for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. 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.
  3. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.
  4. Add sugar mixture to flour mixture; stir just until moist.
  5. Spoon batter into 18 muffin cups coated with cooking spray.
  6. Sprinkle with sugar.
  7. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
  8. Remove muffins from pans immediately; cool on a wire rack.

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