Pumpkin Muffins

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

Yield:
12 muffins
Level:
Easy

Ingredients
  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 1/4 cup raw, unsalted pumpkin seeds
Directions
Watch how to make this recipe

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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4.6 224
Finally a muffin that uses molasses! I love that it is not a sweet muffin. Didn't have wheat flour, so subbed a little almond flour and buckwheat flour in place of wheat flour. Also subbed greek yogurt for buttermilk and they turned out great! Might add a bit more spice next time. Keeper recipe! item not reviewed by moderator and published
Delicious and moist! Everyone in the family loves them and I feel great about serving them because they are also nutritious. (If you don't have buttermilk, you can substitute regular milk with a dash of vinegar mixed in.) item not reviewed by moderator and published
the molasses made it taste rubbery and i would say you should at least double the sugar because it was not sweet at all item not reviewed by moderator and published
These were delicious. I used coconut oil instead of canola oil and 2 tablespoons of pecan caramel sauce instead of the 3 tbs molasses. item not reviewed by moderator and published
I veganized these. I subbed regular whole-wheat flour for the pastry flour, used plain soy yogurt, and used "flax eggs" (Google it) in place of the regular eggs. Also, because of the loss of leavening from leaving out the eggs, I added 1 tsp baking powder. They puffed up perfectly and taste fantastic. item not reviewed by moderator and published
Perfect muffin for breakfast or treat. item not reviewed by moderator and published
Great recipe to use as a guideline. Very moist and light, not too dense. I pureed 1/2 a pear and blended it with olive oil to add flavor and extra moistness. I used 1 1/2 c. flour and 1/2 c. oat bran to make the 2 c. total. I used about 2 1/2 t. cinnamon, 1/2 t. nutmeg. 1/2 t. ground ginger, and 1/8 t. cayenne pepper to leave your mouth feeling just warm [not hot, by any means]. Only used 1 t. molasses since the recipe already calls for brown sugar. I used almond milk with 2 1/2 t. cider vinegar instead of buttermilk. Made in mini muffin tins at 400° F and reduced cooking time to about 13 minutes. I'll modify recipe again like I did this time but I will definitely be making these again!! **Y'all, we made 4 dozen minis- my 2 year old and I have already eaten like 7 or 8 and they've only been out of the oven 15 minutes! These things are so good. :) item not reviewed by moderator and published
I made two batches. The first I made and followed the recipe.I found them too bland the second I doubled the spices and added a tsp of pumpkin spice.They were a hit. item not reviewed by moderator and published
Moist, rose nicely, but taste terrible.. I am a very experienced baker, and made these exactly according to the recipe. But all I can taste is barely edible molasses flavoring.. The texture of these came out well, so I may try them again, more than doubling the spices, and cutting back on the molasses a bit... item not reviewed by moderator and published
DELICIOUS MUFFINS! I cannot have gluten, so substituted the flour for Bob's Red Mill All Purpose Flour, and substituted the buttermilk with almond milk. I also put in chocolate chips. Served these to my friends and everyone loved them! The wonderful thing about them is how moist they are. Thanks for a great recipe. :-) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent recipe very easy, substituted yogurt for buttermilk and frosted cooled muffins with cream cheese worked out perfect! Beautiful light and tasty! item not reviewed by moderator and published
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! item not reviewed by moderator and published
These were gross. No one in my family liked them. They were bland. Taste shouldn't be sacrificed in the name of 'healthy.' item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Not revisiting this recipe. Not enough of a pumpkin taste...not moist enough. Not a winner in my opinion. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I like these. The flavor is good and I appreciate the all-natural ingredients. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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~~ item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is my go to muffin recipe but I really don't get why the nutritional content isn't available for something touted as "healthy". I substitute using eggbeaters and white whole wheat flour only; instead of the combo. I also substitute half the canola oil with applesauce and they come out fabulous. Also, I use dark chocolate chips occasionally for my grandchildren and they love them. Lastly, I double this recipe because there are a lot of ingredients and making them is time consuming;so why not freeze them!You will need to spray the muffin cups if you use them due to lack of oil in the recipe.LOVE THEM!!!!!!!! item not reviewed by moderator and published
I thought this came out fantastic. To make them a little more appealing to my young children, I made a streusel topping. 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 4 teaspoons butter Mix the dry ingredients and cut in the cold butter. item not reviewed by moderator and published
I'm convinced the issue with these muffins is the baking soda. In a quick bread, the leavening agent is usually baking powder. (Yes I know baking soda reacts with acid such as buttermilk, but baking powder does the job too! Try the sub and see what a difference it makes for fluffier muffins! item not reviewed by moderator and published
Yummy! These muffins are referred to as Brown Sugar Muffins in our home. Little do my teenage sons know the secret ingredient is pumpkin. Great after school snack. = item not reviewed by moderator and published
This is one of our favorite muffins and we don't eat healthy very much. It looks like a lot of ingredients but it really isn'ta problem, if you bake much. item not reviewed by moderator and published
i have used this recipe several times and everytime i do my family goes crazy over the muffins ,the muffine are really great.M Thomas item not reviewed by moderator and published
So GOOD!!! Moist and even better the next few days if stored in airtight container. Did a few modifications, made them mini muffins, did not add pastry flour instead just plain whole wheat flour. No molasses instead added dark amber maple syrup. Added turbinado sugar on top to give them a crunch and sweetness. Made them for my daughter's preschool, all the 3 and 4 year olds loved them, kept asking for more and I ran out. Big hit and best part they are healthy!! Thank you, Ellie! item not reviewed by moderator and published
Was a great use of some cooked hubbard squash we had on hand. Couldn't decide whether or not to use paper liners, so I made six with liners and six with just canola oil to grease the pan. Both worked well. Interestingly, the ones without liners cooked faster than the ones with. Go figure. Anyway ... these are delicious! item not reviewed by moderator and published
I really enjoyed these muffins, although mine stuck to the paper liners like some people complained. I think I'll use a silicone cake pan the next time. I substituted maple syrup and chopped pecans for the molasses and pumpkin seeds and the flavor and texture were great! After filling the pan I had some batter left over and so made a mini loaf to use it up. Delicious recipe. item not reviewed by moderator and published
These muffins are always delicious! One time I forgot to add the pumpkin and it was still everyones favorite. Thanks Ellie! item not reviewed by moderator and published
Excellent! Used low fat eggnog in place of the buttermilk for a subtle flavor twist - and to use the holiday leftovers! item not reviewed by moderator and published
I have one word for this muffins - AWESOME!!! Can a healthy recipe be this tasty??? Wow! I got hooked up to food network when I was in San Diego. Now we moved to India. So I couldn't find some ingredients like whole wheat pastry flour. I used normal atta flour. Also instead of molasses I used honey. Couldn't get canned pumpkin puree, so made it at home ( pressure cooker is a easy method to cook pumpkin. It came out very good. Thank you for the recipe! item not reviewed by moderator and published
Not bad but a little disappointed. Since so many said not enough spice, tasted batter and it was a bit bland so upped all the spices. Not sure if color came out brown due to that, but the color was a little darker than expected after baking. Mixed in the pumpkin seeds, which gave good texture. As others indicated, since not a fan of molasses, switched it out for maple syrup; didn't taste it. Smelled good and tastes good; but color was a bit of a turnoff. Also followed advice of others and added a bit more sugar; still wasn't very sweet; just right. Was worth a try, but probably won't make again. Made a double batch to take half to co-workers, and should have followed instinct to try first, before doubling. Oh well. They won't go to waste. item not reviewed by moderator and published
Skipped the pumpkin seeds, added cranberries, chopped nuts, pumpkin spice, tangerine juice & zest, & sprinkled cinnamon & sugar on top to get the hard cracked look & added flavor. item not reviewed by moderator and published
Very Yummy! I added 2/3 C. Semi-sweet chocolate chips and substituted yogurt for Buttermilk. They did stick to the muffin paper liners. I wished I had seen that comment earlier, then I would have sprayed the papers....but no biggie. item not reviewed by moderator and published
Very delicious!!! Had my sister over and made these muffins last week and I make them this morning they are a big hit moist and yummmmmmy they are my favorite and everyone love them. Thanks Ellie for another great recipe this is definitely a winner item not reviewed by moderator and published
Very good! I toasted the pumpkin seeds and put them in the batter along with some cranberries. Used maple syrup rather than molassas and about 1 1/2 cups of pumpkin. They are dense but very very good! item not reviewed by moderator and published
Thanks to everyone for posting their tweaks, it gave me the confidence to try my own. I wanted to make these vegan. I omitted the eggs and used a whole 15oz. can of pumpkin puree. I used lite vanilla almond milk instead of buttermilk since it's what I had on hand. I reduced the oil to 1 tbsp, just for ease of stirring, but I probably could've skipped it. I didn't have regular molasses, but ended up using 1 tbsp. pomegranate molasses (since I had it plus 3 tbsp. pure maple syrup. I doubled the spices and the vanilla. Not sure if it mattered, but I didn't have whole grain pastry flour, so I subbed regular whole wheat flour. I omitted the pepitas, but sprinkled raw (turbinado sugar on top. It gave the tops a lovely texture and crust and added an extra touch of sweetness. Also, since I saw complaints about sticking, I used foil liners and spritzed them lightly with oil (cooking spray would be great too - no sticking at all. Overall result: Perfect. Easy, moist, delicious. Wow. item not reviewed by moderator and published
Yum! Made some minor tweaks: added 1 Tbs molasses (since using lt brown sugar, increased spices ~50%, used whole can (15 oz organic pumpkin, used 2/3 appleasauce, 1/3 oil, mixed in, rather than sprinkled, pumpkin seeds (which were already toasted, and mixed in 1/4c raisins. Moist, tasty, and with the pepitas inside, a nice surprise of crunchy / nutty! item not reviewed by moderator and published
If you add another cup of pumpkin, these turn out super moist and yummy. The problem is that if you line the muffin tins, these muffins stick to the paper. Total disappointment! item not reviewed by moderator and published
I cant believe these did not taste good. I followed the recipe to the T. Very disappointing item not reviewed by moderator and published
I used 2 cups of canned pumpkin, and 4 tbs of molasses since I only had light brown sugar. i also used the big muffin/cupcake pans... They are awesome!!!!!!!!!!!!! item not reviewed by moderator and published
These were wonderful! I used fresh pumpkin and the flavor was incredible! I didn't have the whipped cream so I used a dollop of Greek vanilla yogurt. Yummy. item not reviewed by moderator and published
I loved this recipie, my change was to use Fresh Pumpkin. item not reviewed by moderator and published
Dee-lish! Very moist, the whole batch disappeared when I made them as part of "breakfast for dinner." Didn't have molasses, so I used maple syrup (approx. 2T Making breakfast for dinner tonight and these muffins are on the menu. item not reviewed by moderator and published
These muffins are delicious. I didn't modify the recipe at all. Thanks for the great recipes Ellie! item not reviewed by moderator and published
They are delicious. I made them for breakfast and they were gone fast. We enjoy them with a good cup of coffee. item not reviewed by moderator and published
These were very good and stayed nice and moist. I had some left over cream cheese frosting that I added some cinnamon and nutmeg to to top them. I think next time I will put either nuts or raisins inside of the muffins since I felt like they were missing something. item not reviewed by moderator and published
Such a yummy, satisfying recipe for pumpkin muffins! I made my muffins in pumpkin & leaf shaped muffin pans- soooo cute! A recipe to keep on hand!!! : item not reviewed by moderator and published
Awesome Recipe!! I can't believe how moist these are. I made them as the recipe indicated, however for a few of the muffins I tried something different. I love apples so I added a few finely chopped apple pieces and then topped with a strussel topping of flour pecans and butter. Both were a hit. Thank you Ellie Krieger for this fantastic recipe! item not reviewed by moderator and published
These are awesome. Great recipe! item not reviewed by moderator and published
These are a favorite breakfast item at my house. I usually make a double batch and freeze half for later in the week. My extremely picky eater, age 9, will wolf down 3 (and beg for more!and asks me to save one for his after school snack! Very moist and tasty. item not reviewed by moderator and published
Yummy. I subbed maple syrup for the molasses and 1 cup oat flour for the pastry flour. item not reviewed by moderator and published
Love this recipe!!! Wouldn't change a thing. I found it a few years ago and it's now a yearly ritual for me to start cooking it in the fall when the weather starts to cool a little and pumpkins begin to come out. They remind me of this fabulous recipe. Nothing better on the weekend than to get up, start these baking, and have the whole house smell of pumpkin muffins. item not reviewed by moderator and published
I am totally amazed at how delicious and moist these muffins are. Nice pumpkin pie flavor. I had sworn off muffins years ago because of their high calorie/high fat content. But with only 1/4 cup of oil, this comes to only 1 tsp of oil per muffin. Of course they have their share of carbs but at least the ingredients are very healthy. Now if only I can control myself to just eat one! If you love pumpkin, then you will love these muffins and they are very easy to prepare. item not reviewed by moderator and published
Absolutely delicious!!!! I will definitely make this again and probably play around with additions/substitutions to see if I can make it a tad bit healthier next time. Wonderfully moist. Great with coffee as a morning or afternoon snack. It's got the perfect amount of sweetness to it. For those with more heavy Americanized sugar palates you may find this not sweet enough. However, I prefer not too sweet muffins and I love the molasses flavor and the spices. I made the following modifications: -used 1 1/2 c all purpose flour & 1/2 c spelt flour (I ran out of whole wheat -doubled spices - cinnamon, ginger, cloves & nutmeg - used 3/4 c low fat milk + 3/4 tbsp white vinegar as a buttermilk substitute - no pumpkin seeds Next time I'd like to try - using 1 c of spelt flour, using almond milk instead of buttermilk, and topping with pumpkin seeds or almonds for some crunch. I can't wait to make these again!!!! Thanks Ellie!!! item not reviewed by moderator and published
These muffins are delicious. They have a great amount of spice and stay very moist. They're also really quick and easy to bake up. I've thrown a few chocolate chips in them too, since I have such a sweet tooth. item not reviewed by moderator and published
Very good. I am partial to the pumpkin muffins at Wegman's grocery store and these were very similar. I added a mix of cinnamon/sugar from the Spice House in Wauwatosa, WI that gave the top a nice crunchy texture. The muffins rose to a beautiful height and appearance. item not reviewed by moderator and published
My children are high school athletes. I feel that these muffins are a nutrient-packed snack. I love the iron boost for my daughter. item not reviewed by moderator and published
delicious! lots of flavor and not too sweet. By far the best muffins ever. item not reviewed by moderator and published
I don't typically use liquid buttermilk as it saves on fat in recipes, and so instead I used powdered buttermilk and followed package instructions. Also didn't have Molases; so I just used equal parts honey. Came out beautifully - not the sweetness you'd get from a box mix so if you're looking for that try the box! This was a nice sweet light flavor with all the homey-ness of pumpkin. This will be placed into constant rotations for breakfast! item not reviewed by moderator and published
Fantastic muffins. The texture is perfect. The only thing missing is the nutritional analysis. item not reviewed by moderator and published
I followed the recipe exactly these muffins were moist the floavor of the spices were great. If you are a sugar lover you may want to add a bit more but, they were excellent. I took them to work for one of my co-worker and he loved them so much he asked for more. Thanks Ellie for a good healthy recipe item not reviewed by moderator and published
The best pumpkin muffins I've ever had! item not reviewed by moderator and published
I made 2 batches because of the amount of canned pumpkin I had. I made some into plain loaves and some into muffins with chocolate chips. My husband loved them when they were warm out of the oven and still loves them after sitting for 2 days. Pretty good for a low fat recipe. Oh - I only used 2 Tbsp molasses in second batch for milder flavor - I don't think it messed with the chemistry of it though. item not reviewed by moderator and published
By far one of the best pumpkin muffin recipes I have made. This is now the only one we use. If feeling healthier, I sub 1/4c applesauce for the oil. Optimum baking time for our oven is 17 minutes for regular size and 8 minutes for minis. I often make the minis for my daughters snack time at school-her favorite. item not reviewed by moderator and published
AMAZING MUFFINS OF AMAZINGNESS! item not reviewed by moderator and published
yummm item not reviewed by moderator and published
I used 1 cup AP 1/2 cup whole wheat flour 1/2 cup pastry flour you can also sub. dark corn syrup for the molasses I increased the amount of spices and added some pecan pieces to replace the seeds Tasted great & moist! item not reviewed by moderator and published
These were pretty good. The pro's for me were the texture and the spices. I didn't get the pumpkin flavor as much as I would have liked. I also thought the molasses flavor was too strong while the muffins were still warm, but after they cooled down they were quite enjoyable. Additionally, I calculated the nutrition facts for each muffin. This might differ slightly depending on what brands each person uses. I used whole wheat flour in place of whole wheat pastry flour (b/c I couldn't find it and Salt Balance instead of regular iodized salt. So, for 1 muffin: Calories: 219.7, Total Fat: 5.9g, Sat. Fat: 0.78g, Sodium: 214.2mg, Total Carbs: 38.4g, Fiber: 3.5g, Sugar: 17.2g, Protein: 4.4g item not reviewed by moderator and published
Excellent recipe, I would like the nutritional information to be added. I would add a few raisins for texture. But loved them plain, too. The molasses flavor was only noted, when they were hot from the oven. After cooling them, they were fine. Will make these again. item not reviewed by moderator and published
I tried this recipe for our church dessert time. It was a hit. I iced the muffins with a cream cheese frosting. One man told me it was the best thing he has ever eaten. I thought I had made more than enough to take some over to a friends house today. Well, I ended up making another half a batch late last night because there was nothing left of the first double batch I made. Thank you for this wonderful recipe. I am saving this one. item not reviewed by moderator and published
I will preface this by saying I substituted honey for molasses, so perhaps that made a difference. But I did not find these muffins to be particularly good. They were edible. They were rather dry and I was not a fan of the pumpkin seeds on top -- they were very chewy and difficult to eat. item not reviewed by moderator and published
These muffins are good but the molasses flavor covers the pumpkin. I'll try making them again but cutting the molasses amount in half or more. item not reviewed by moderator and published
Very nice pumpkin muffin recipe. I did not have pastry flour, so I used 1 cup all purpose flour and 1 scant cup of whole wheat flour. Added 1/2 cup baking raisins and excluded the pumpkin seeds on top. The muffins were tender, moist and nicely seasoned. Kids and husband enjoy them and ask for them often! item not reviewed by moderator and published
Moist, delicious, not too sweet, perfectly seasoned. I made them in mini muffin trays and added a 1/3 cup mini choc. chips and my kids were crazy about them! Cut the baking time down to 14 min because they were so much smaller. I also used 1 cup AP flour and 1 cup whole wheat flour (not cake, just regular) I will be making these again, for sure. item not reviewed by moderator and published
I LOVE these muffins. I am partial to all things pumpkin, but this is the best recipe I've found for pumpkin muffins. My family loves them! item not reviewed by moderator and published
I found the molasses flavor to be overwhelming. I definitely tasted molasses more than I tasted the pumpkin or the spices. I thought these muffins were ok, not great. I won't make these again. item not reviewed by moderator and published
YUMMY! I only had whole wheat flour on hand and I substituted maple syrup for molasses which I don't like and didn't have on hand. I also used Allspice instead of ground cloves, again, because it's what I had on hand. These are delicious, moist, healthy muffins. Thank you, Ellie! item not reviewed by moderator and published
i have been looking for whole wheat pasty flour. elli seems to use it alot in her baking but haven't been able to find it I have tried all kinds of specialty stores like whole foods or trader joes. any ideas item not reviewed by moderator and published
it also had no taste of pumpkin item not reviewed by moderator and published
So you basically wrote your own recipe not a critique of the one published. Not much help to those who wish to try the recipe as written and wonder how others have liked it. item not reviewed by moderator and published
Alot of people find those who alter the original recipe shouldn't leave a review. If you want to try it as written, you'll do just fine. Most cooks adjust based on personal preference or what they have in the house at the time. Almost every recipe I've read has been adjusted. I've incorporated some of the changes other cooks have written about when I prepare my dish. Their comments are helpful. In fact, some have spotted problems & left a comment to alert future cooks. That's ok isn't it? item not reviewed by moderator and published
Great idea, I love to sneak eggnog into things instead of milk :) item not reviewed by moderator and published

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