OK, now that you’ve had your fill of candy, candy, candy; let’sÂ sink our teeth into something a little more substantial & warm.Â This Pumpkin Raisin Spice Muffins with Molasses GlazeÂ recipe is just the thing to start off the cool mornings, just add a cup of tea & you’re good to go.Â Enjoy!
- Nonstick spray
- 2 3/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 tbsp fresh ginger juice, best done with a garlic press
- 1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup plus 1 1/2 tbsp molasses
- 1 cup golden raisins
- 1 1/2 cups powdered sugar
- 1/8 tsp salt
- 1 1/2 tbsp water, plus extra if necessary
Go ahead & preheat yourÂ oven to 350Â F or 175 C.
Spray two large muffin tins with non-stick spray, this recipe will produce about nine large muffins or 18 regular sized muffins – spray as many tins as necessary.
Sift together the flour, baking soda, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then add the eggs one at a time, beating after the addition of each egg until the egg is completely combined.
Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine – the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter.
Bake in the upper 2/3 of the oven for about 40 minutes if youâ€™re using the large tins, and about 30 minutes if youâ€™re using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.
After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tbsp molasses and 1 1/2 tbsp water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.
Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving.