Buttermilk & Molasses Pumpkin Muffins

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

• Ready In: 35 mins
• Serves: 18

Ingredients

• 2 1⁄4 cups flour
• 2  teaspoons pumpkin pie spice
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1  cup golden raisin
• 1  cup brown sugar, packed
• 1  cup canned pumpkin
• 1⁄3 cup buttermilk
• 1⁄3 cup canola oil
• 1⁄4 cup molasses
• 1  teaspoon vanilla extract
• 2  eggs
•  cooking spray
• 2  tablespoons sugar

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.