Pumpkin-molasses Muffins


1 cup of pumpkin puree
2 eggs
¼ vegetable oil
¼ cup low-fat buttermilk
¼ molasses
2 teaspoons ground ginger
¼ teaspoon cinnamon
¼ cup packed brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt


Preheat oven to 375 degrees. Whisk together the pumpkin, eggs, oil, buttermilk, molasses, ginger, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.

Combine the wet and dry mixtures, stirring until just blended. Fill muffin cups about 2/3 full. Bake for approximately 8 minutes.