Gingerbread Pumpkin Muffins (and substitutions for pumpkin pie spice)

Christmas Cooking: Day Two

 Gingerbread Pumpkin Muffins 

Mom cut this recipe out of a 2006 edition of Cooking Light Magazine. 

Click here for the recipe. 

While searching their website for the recipe so I didn't have to type it out, I came across this recipe for pumpkin muffins that are slightly different. Sour cream instead of buttermilk, more pumpkin, and no molasses, pumpkin pie spice, or ginger. So they would be more like pumpkin muffins whereas ours were a cross between pumpkin and gingerbread. Hence the name change. 

Also, 

Tip of the Day: 

When you don't have 1 tsp. pumpkin pie spice, substitute: 

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

Cooking Light's Recipe for 

Pumpkin Muffins

(note: I made half a recipe (8). I substituted for the pumpkin pie spice and added more cinnamon instead of ginger. We skipped out on the golden raisins, and I sprinkled them with cinnamon sugar before baking)

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)