Pumpkin Muffins

What You Need

2 1/4 cups all-purpose flour (about 10 ounces)

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking soda

1 teaspoon ground ginger

1/4 teaspoon salt

1 cup golden raisins (optional)

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

What You Do

~ 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.