Oven: 400 degrees F.
Bake: 20 - 25 minutes
Yields: 12 muffins
2 c. + 2 T soft white flour (270 g)
3/4 c. packed dark brown sugar (132 g)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. ground allspice
3/4 c. canned pumpkin
1/2 c. unsalted melted butter (113 g)
1/4 c. buttermilk (61 g)
2 large eggs
3 T. molasses (45 g)
1 tsp. vanilla
3/4 c. chopped and toasted pecans or walnuts
3/4 c. chopped raisins or dried cranberries
Raw sugar for topping or drizzle with icing
In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves nutmeg, and allspice.
Make a well in the center of the dry ingredients; add pumpkin mixture and stir just to combine. stir in nuts and raisins.
Grease 12 muffin cups or use paper liners. Fill the cup 3/4 -7/8 full (Use a #12 scoop which is 1/3 cup). Theses muffins will be nicely rounded when baked.
Bake 20 - -25 minutes or until a tooth pick inserted in the center comes out clean.
Remove from the oven and cool 5 minutes before removing from the cups. Cool completely and store in an airtight container at room temperature.
These muffins freeze very well.
Note: If you double the recipe use the whole 15oz. can of pumpkin, it's a bit more but will work just fine.