Pumpkin Muffins

Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning.

Yield: 18 servings (serving size: 1 muffin)

Ingredients

• 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
• 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

Preparation

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.

Nutritional Information

Calories:

202 (23% from fat)

Fat:

5.1g (sat 0.8g,mono 2g,poly 1.9g)

Protein:

2.9g

Carbohydrate:

37.5g

Fiber:

1.2g

Cholesterol:

24mg

Iron:

1.7mg

Sodium:

159mg

Calcium:

35mg