Pumpkin Muffins

The recipe for these muffins came from a November 2006 issue of Cooking Light Magazine.  They are quite different from the Pumpkin Oat Muffins I posted previously.  I have to say, I think I like these better, but I didn't really give the other ones a fair chance with all the substitutions I made.  I'm hoping these will freeze well so we can enjoy them from now through Thanksgiving Day.  The recipe says they can be made up to two days ahead.  Tip:  to make your own pumpkin pie spice, follow this link.  I used recipe #4. 

Makes 18 muffins

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 (I used dark raisins, since that's what I had)

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

2 tablespoons granulated sugar

• Preheat oven to 400 degrees F.  Prepare enough muffin tins for 18 muffins by coating with cooking spray.  
• Spoon flour into dry measuring cups, leveling 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 and make a well in center of mixture.
• Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla, and eggs, stirring well with a whisk.  Add sugar mixture to flour mixture, stir just until dry ingredients are moistened.
• Spoon batter into 18 prepared muffin cups.  Sprinkle with granulated sugar.  Bake at 400 degrees for 15 minutes or until a toothpick inserted in center comes out clean.  Remove muffins from pans immediately; cool on a wire rack.  

These muffins turned out perfectly when baked for exactly 15 minutes in my oven.  I forgot to spinkle the granulated sugar on top, but I didn't miss it.  They were delicious!  They are 200 calories per muffin.