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Pumpkin Muffins

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“A little different, in that these contain both buttermilk and molasses. From Cooking Light November 2006”
READY IN:
35mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

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.

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