Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Pumpkin, cinnamon, ginger and molasses in these delicious low-fat muffins are sure to become a family favorite.
  • 2 1/4 cups self rising flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/3 cup buttermilk
  • 1/3 cup oil
  • 1/3 cup molasses
  • 1 teaspoon vanilla
  • 2 large eggs
  • confectionary sugar - optional
  1. Prepare a muffin tin with paper liners, set aside. Preheat oven to 375 degrees.
  2. In a bowl, add the brown sugar and eggs, beat with a whisk for several minutes. Then add the spices, oil, buttermilk, molasses, pumpkin and vanilla. Whisk until well combined.
  3. Add the self rising flour and blend in until everything is combined. (I use a spatula and fold it in) Do not over mix.
  4. Add the batter to the prepared muffin tins. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack. Sprinkle with confectionery sugar.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/08/17/pumpkin-muffins/