Pumpkin Muffins

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

Yield:
12 muffins
Level:
Easy

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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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
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

Not what you're looking for? Try:

Pumpkin Muffins with Chocolate Glaze

Recipe courtesy of Emeril Lagasse