Pumpkin Muffins

Show: Food Network SpecialsEpisode: All-Star Holiday Gifts

Rated: 5 stars out of 5Rate itRead users' reviews (106)

RECIPE
COMMENTS & REVIEWS(106)

Cook Time:
20 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 20 min
Total:: 1 hr 45 min

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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

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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Comments & Reviews

recipe Pumpkin Muffins
Kristin Indiana, PA 10-28-2009
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Great for Fall Playgroups!
Rated: 5 stars out of 5

I made these this week when hosting my three-year-olds playgroup. They were a big hit with children and mothers alike. None... were left when group was over. Everyone was thrilled that they were healthy! I usually always try a recipe just as the cook intended, with no changes, at least the first time. However, I had to make few changes, so I'll report how they worked out. Firstly, I had to omit the seeds due to a seed allergy in the group, so for added texture, I topped them with chocolate chips: very yummy. Secondly, I doubled all the spices after reading other reviews, and thought they were perfectly flavored. Thirdly, I couldn't find whole grain pastry flour at my market, so I substituted whole grain pancake mix. I've used pancake mix with flour in cookies before in order to produce a softer, more crumbly texture, and it worked very nicely with the muffins. They were very soft, slightly spongy, and along with 2 TB extra pumpkin, they were very soft and moist. I will definitely make these again. They were very good and very easy. I didn't even have to dirty my mixer!Read more
recipe Pumpkin Muffins
Lisa Pinckney, MI 10-26-2009
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THE PERFECT MUFFIN FOR FALL
Rated: 5 stars out of 5

I followed the recipe omitting the pumkin seeds which I didn't have. Thought they were awesome. They were an instant hit with... me and my teen daughters. Great with a cup of coffee or tea in the morning. Read more
recipe Pumpkin Muffins
Theresa Maineville, OH 10-19-2009
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Good - Not great
Rated: 3 stars out of 5

The molasses flavor was overwhelming. Next time I'd cut back to 1 tablespoon or skip altogether so the pumpkin spice flavor... comes through more. I did add a bit more of the spices based on other reviews and added some semi-sweet chocolate chips for my kids. IMHO good but not great.Read more
recipe Pumpkin Muffins
Allison Cazenovia, NY 10-18-2009
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Perfect fall morning breakfast
Rated: 5 stars out of 5

My family loved these - including my 2 small boys!!! These were perfectly moist and tasty. I made 2 changes - I used yogurt... instead of buttermilk and used pumpkin pie spice instead of cloves, ginger and nutmeg.Read more
recipe Pumpkin Muffins
Casey Somerville, MA 10-12-2009
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Wonderfully moist and hearty!
Rated: 5 stars out of 5

I followed Elie's recipe almost to a T, with the exception of doubling the spices as the other reviewers had recommended-... amazing! They are probably the best muffins I've ever made. The insides are moist and the muffin is hearty without being too dense- it's a perfect balance of heavy and fluffy. If you're looking for a sweet muffin, I would recommend adding more sugar. I like them not too sweet though, so these are absolutely perfect.Read more
recipe Pumpkin Muffins
Marlynn Fort Pierce, FL 10-11-2009
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Took longer to bake
Rated: 4 stars out of 5

I had to bake these muffins at 400 for 30 minutes before a toothpick came out clean. Next time I will double the spice. ... They were good but mild.Read more