I've been making these muffins for years. They are sweet and warm with the spices of Fall: cinnamon, cloves, nutmeg, and ginger. Sometimes I make them as directed, other times I switch out chocolate chips for the raisins for a sweet mini-muffin recipe. Either way they are delicious!
from Cooking Light, November 2006
2 tsp pumpkin pie spice
1 ½ tsp baking soda
1 tsp ground ginger
¼ tsp salt
1 cup golden raisins
1 cup packed brown sugar
1 cup canned pumpkin (or fresh pumpkin puree)
1/3 cup buttermilk
1/3 cup canola oil
¼ cup molasses
1 tsp vanilla extract
2 Tbsp granulated sugar
- Preheat oven to 400 degrees. Coat 18 muffin cups with cooking spray or line with paper liners.
- Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins and make a well in the center of the mixture.
- Combine brown sugar, 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 muffin cups. Sprinkle with granulated sugar and bake at 400 degrees for 15 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan immediately and cool on a wire rack.
- I used half all-purpose and half whole-wheat flour and these came out great. I may try all whole-wheat next time after the success of the maple-apple muffins.
- For delicious sweet mini-muffins substitute ½ cup of mini chocolate chips for the cup of raisins. Scoop into mini muffin pan and cook for about 10 minutes or until done. This recipe makes tons of mini muffins!
- If you don't have pumpkin pie spice you can substitute: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp nutmeg.
- If you don't have buttermilk in the house you can add 1 tsp vinegar to 1/3 cup of milk and let it sit for a bit as a buttermilk substitute.