Pumpkin Muffins

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
12 muffins
Level:
Easy

CATEGORIES
Ingredients
Directions

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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    Great recipe. I used oat bran instead of white flour, added flax seeds and doubled the spices per the advise of others and they were perfect. I also used Splenda brown sugar blend to reduce calories and chopped pecans on top because I didn't have shelled pumpkin seeds. Husband was nuts for these muffins.
    Wonderful flavor forcold fall and winter morning appetites. I add chopped walnuts and apples to batter; omitting the pumpkin seeds. Substituted flaxseed meal and oat flour for some of the flour- roughly 1/2 c. total.
    Delicious and easy to make-even my two year old loved them (and he is picky). I didn't have pumpkin seeds but added ground flax seeds.
    I baked these last year and they were awesome! They were such a hit in my home and at work that I ended up baking 5 batches thru the holiday season. I plan to bake them again this year!
    These are wonderful, light and fluffy. I sifted the flour. I used cupcake paper and sprayed with Pam as one of the other raters suggested. For Weight Watchers folks, each muffin (with the pumpkin seeds) is 6 PPV, without the seeds it is 5 PPV. Thanks, Ellie, this recipe is a keeper.
    I always love Elie Kriegers recipes. I did not have the wheat flour so just used white, and added some pumpkin spice. These were moist and had good texture. I quadrupled the recipe and they came out fine.
    Excellent recipe very easy, substituted yogurt for buttermilk and frosted cooled muffins with cream cheese worked out perfect! Beautiful light and tasty!
    I make a LOT of muffins for my family & these are near perfect! Tall & light (even though I used all Whole Wheat Pastry Flour, moist, sweet & spicy. And the bonus is that they are low-fat, high-fiber & reduced sugar. The bomb!
    These were gross. No one in my family liked them. They were bland. Taste shouldn't be sacrificed in the name of 'healthy.'
    good muffins - my picky toddler even wolfed them down! with regards to the not sweet enough comments, I think it's important to remember these aren't cupcakes. These are on the plain-side, but I simply upped the spices and added some pumpkin pie spice and I think they turned out great. good consistency, look beautiful too.
    These were delicious and moist. The changes I made were the following: adding a table spoon of poppy seeds and I may have, by accident, added a cup of milk with lemon juice (substituted for buttermilk. We thought they were plenty sweet and there was no need for the additional sugar others had suggested.
    i used whole wheat flour instead of the pastry flour. also used maple syrup instead of molasses. i used two tbsp ground flax and added raisins. they come out perfect everytime i make them and receive endless compliments. its definitely a winner
    Not revisiting this recipe. Not enough of a pumpkin taste...not moist enough. Not a winner in my opinion.
    I looked online for "healthful pumpkin muffins" and found this recipe. I used all purpose whole wheat flour instead of the whole grain pastry flour. I also upped the spices by adding a tsp of pumpkin pie spice. I was a little disappointed with the finished product. I liked the texture of the muffins. I felt like something was missing. 1 I think I needed them to be a little bit sweeter. And let me say - I am NOT someone who likes overly sweet food. (I usually find myself decreasing the amount of sugar in recipes and still find them to be plenty sweet I think I also would have liked them to have even more spices. I will try these again, next time adding an extra 1/4 cup of dark brown sugar and increasing the spices even more. If I was to rate this recipe on taste alone I would have given it 3 stars. But because I like the fact it is pretty healthful and has potential to be awesome with some minor modifications, I think it's worthy of 4 stars.
    I thought the muffins were very good. They were quick and easy to make. Baking them for 18 minutes made them come out moist and perfect. I filled part of my muffin tins with the plain pumpkin batter. Then I mixed mini chocolate chips in to the remaining batter. While the plain pumpkin muffin was good, adding the chocolate chips made them great!
    Best muffins I've ever made - taste great - look great, too. Enjoyed by all! Followed the recipe exactly. Minor change was increased nutmeg a bit and reduced cloves a bit.
    I made this recipe vegan with flax "eggs" soy milk plus apple cider vinegar "buttermilk". They turned out great. Be careful not to over mix! I made mini muffins and sprayed the paper liners with bakers joy cooking spray. The spots I missed spraying really stick. Where the spray is everything comes apart perfectly. I added a little extra pumpkin. I added a bit bit extra of every spice and added some pumpkin pie spice too. And a few shakes of allspice. Next time I will add more pepitas and mix them in. They are so healthy. I ground mine up for the mini muffins. Yum yum. :
    I thought these were really tasty, but like one of the other reviewers, was surprised that no nutritional info was provided. No guarantee of accuracy, but my calculation is as follows: 209 calories, 33 carbs, 6 grams of fat and 2 grams of fiber per muffin. This does not include any pumpkin seeds, since I didn't have any. Also had to use dark Karo instead of molasses.
    The best pumpkin muffins I've ever made. I too used AP WW flour with no problems. For a simple topping I sprinkled a few peppitas on top of muffins, drizzled with agave syrup, gave the muffins a nice crunch and looked very pretty. The agave turned dark if too close to edge of muffin, but was perfect if drizzled just in centre.
    I thought these muffins were absolutely delicious. I followed the recipe closely except that I used all-purpose whole wheat flour and added a tablespoon or two of ground flax seeds. I put all the dry ingredients in my food processor bowl and pulsed it a couple of times to mix them and lighten the density of the all-purpose whole wheat flour. It worked fine, and the texture of the muffins was quite light. Very nice. I also chopped about 1/4 cup of dark raisins and mixed them in. I don't remember ever using molassas for anything, and I was pleasantly surprised at the flavor it added to the recipe. I will surely be making these again. Thanks, Ellie for the good recipe!
    The best! Buttermilk is awesome but plain milk is just fine. An easy breakfast for my picky four-year-old who gags when givin fresh fruit. (I know, we're working on it
    Delicious muffins. I made a few substitutes: instead of oil, I used 1/2 coconut oil, 1/2 applesauce in the same amount, and instead of all purpose flour, I used Shaklee Soy protein to increase the overall protein content. I did not have any pumpkin seeds, so I put a sprinkle of old fashioned oats and slivered almonds on top. Yummy and healthy!
    Very pleased with this recipe. I have made it several times though either increased the spices or added an additional teaspoon of pumpkin pie spice because it does need more flavor. I used a mini muffin tin and it makes 24. The kids loved them as well as the 18 month old. Great with butter!
    I like these. The flavor is good and I appreciate the all-natural ingredients.
    I followed the recipe exactly and love these muffins. The seeds on top are attractive and tasty. I disagree that these are not sweet. I don't like sugary muffins and these are perfect. You can taste the molases and spices. A great Halloween gift for neighbors.
    I have been wanting to make these for a while. I omitted the pumpkin seeds and made my own buttermilk with skim milk and vinegar. I gave these 4 stars b/c while I really liked them, they were not sweet. My 4 year old son tasted them with butter and liked it, but not enough to eat more than a few bites. I would probably make these again, but add more sugar to try to entice my family to eat them or not and just eat them by myself, again.
    ZOMG!! AMAZING!!! I added a little more pumpkin than the recipe called for and substituted 1% milk instead of buttermilk, Turned out AMAZING!!! This will become a fall staple in my house for sure!
    I love these muffins! I didn't use the raw pumpkin seeds I might try it next time. Love pumpkin seeds just didnt have them on hand.
     
    I sprinkled a little raw sugar on the tops for a little something special. I think I used a little less sugar in the batter and maybe a little more cinnamon..I used a bigger muffin pan delicious with a little pat of butter right out of the over. They also smell delicious when cooking with all the warm spices. Very festive for Fall Winter season. Everyone loves them! Thank you for the awesome recipe!
    Not being a fan of making muffins, per se, I decided to try this batter in a 9x13 pan instead, and this recipe is amazing.....only changes I made was using maple syrup in place of the molasses, and made my own sour milk, lacking the buttermilk in my staples, and used organic whole wheat flour, and the white flour it called for,,, also, did use the baking soda like the recipe called for and it is nice and light and fluffy..........It was done in 15 minutes.....this recipe is a keeper and will be used all fall and winter, and it also makes the house smell yummy, thanks, again, Ellie, for another great recipe~~
    Delicious!! I used all whole-wheat pastry flour instead of the combination and reduced the brown sugar to half a cup, and added about 3/4 cup of chocolate chips!! So yummy. The texture is not the lightest as it is 100% whole wheat, but it is supposed to be breakfast food so I'll take it! Also, this recipe makes closer to 20-22 cupcakes so beware! Overall, very easy and a tasty way to get some warm spiced fall flavor into your day.
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