By Debbie Lane, Branch Operations Specialist, Oregon Food Bank
Recipe Source: Cooking Light
Number of servings: 18
Time for preparation (including preparation and cooking): 25 minute
Ingredients:

• 2 ¼ cups all purpose flour
• 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
• 18 muffin cups

Directions:

• 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.