Thanksgiving Feast Pumpkin Muffins

The Blue, Yellow and Purple Rooms helped to make the pumpkin muffins for the Thanksgiving Feast. Look at all the ingredients!
We mixed together all our wet ingredients, then all our dry ingredients. We observed the differences between them--then we observed what happened when we combined these ingredients together. The white specks of flour served as an "indicator" that the batter was not completely mixed yet. We discussed the meaning of the word "level" and demonstrated the usage of this word while measuring ingredients. The molasses made the muffins such a beautiful color! Quote of the day: "I hope these muffins don't have any chocolate in them, because I do NOT like chocolate." And, one more hilarious quote (because I can't resist sharing it with you): "We have a dance party every Friday with Miss Linda."

2 1/4 cups all-purpose flour

2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 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
  
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.  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.

 

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