when life gives you pumpkins

By popular demand, the recipe for pumpkin muffins. I got it from November's Cooking Light. It is even yummier than it sounds. (I put my own substitutions in parenthesis! I never seem to have exactly what I need...) You can make these up to two days ahead.

2 1/4 c flour
2 t pumpkin pie spice
1 1/2 t baking soda
1 t ground ginger (1 T fresh grated ginger)
1/4 t salt
1 cup golden raisins (regular raisins) (no raisins)
1 c packed brown sugar (1/2 c brown, 1/2 c white)
1 c canned pumpkin (your own leftover pumpkin, steamed and mooshed)
1/3 c buttermilk (soy milk)
1/3 c canola oil
1/4 c molasses
1 t vanilla
2 large eggs
Cooking spray (paper cupcake cups)
2 T granulated sugar (holiday sprinkles)

1. Preheat oven to 400.

2. 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, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.

3. Sppoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400 for 15 minutes or until wooden pick comes out clean.

The success of these muffins is evidenced by the lack of pictures...they were gone too soon. Enjoy!