Total Time
Prep 20 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

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!

mtnmel November 28, 2010

These are fabulous! I left out the raisins, and used coconut instead of the buttermilk. These are much more interesting than your standard pumpkin muffin.

tednjoc February 26, 2011