Pumpkin Muffins

Show: Food Network SpecialsEpisode: All-Star Holiday Gifts

Rated: 5 stars out of 5Rate itRead users' reviews (118)

RECIPE
COMMENTS & REVIEWS(118)

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
Teresa Schwenksville, PA 02-08-2010
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Wonderful and they freeze very well
Rated: 5 stars out of 5

My family loves these muffins. I make double batches and freeze them. They are perfectly moist and very tasty (I do double... the spice as recommended by other reviewers). I sometimes add dried cranberries, walnuts or raisins - even chocolate chips on occasion. Each time they have come out perfect!Read more
recipe Pumpkin Muffins
Caryl Fremont, CA 01-20-2010
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DELICIOUS AND VERSITILE
Rated: 5 stars out of 5

Great tasting and moist. I also substituted pureed persimmon for the pumpkin, using less 3/4 cup persimmon instead of the 1... cup pumpkin. They were great!Read more
recipe Pumpkin Muffins
Cheree Altoona, WI 01-16-2010
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Moist and Delicious!
Rated: 5 stars out of 5

I've made this recipe 3 times now and they are simply delicious. I haven't changed anything other than not adding the seeds... to the top. The spices are just perfect, no need to double them like some reviews state. They are very moist and stay nice for days. My husband doesn't normally like muffins, but he loves these! Read more
recipe Pumpkin Muffins
CINDY MARIETTA, GA 12-13-2009
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AMAZING.
Rated: 5 stars out of 5

I've made this recipe twice now (both days in a row). The comments were really helpful (I doubled the spices as suggested but... 86'd the cloves, didn't have any and my family doesn't like the taste anyway). The first day, my batch came out kind of burnt on the bottom/edges and deflated on me but everyone thought they were great. So on my 2nd day's batches, I used both silicon molds and metal to see what the diff may be to compare and both mold types still came out a little burnt on the edges. Oh well. To prevent the deflation, I remembered that in DAY 1's batch, it took more than the recommended 20 mins to fully cook, so the last 3 mins, I turned down the heat in order to let it cool a bit in the oven. That did work but my muffins were not cook. So, cook for the full 20 mins or even 22mins, then turn down the temp to 275-300 degrees for proper cooldown so they don't deflate on you. Either way, the muffins are really tasty.Read more
recipe Pumpkin Muffins
KAREN New York, NY 12-09-2009
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a crowd pleaser!
Rated: 5 stars out of 5

Delicious! And several people with different tastes thought so. The only things I did differently were leave out the... pumpkin seeds (didn't have any, and they just for the top), used syrup instead of molasses (didn't have any, and I used the fake syrup because that's what I had and I like it), and sprinkled the tops with a tiny bit of sugar (I like the little bit of sweetness it gives the top). I will definitely make these again- I have to, really, because I have leftover canned pumpkin, but I also loved them!Read more
recipe Pumpkin Muffins
RIta Tucson, AZ 12-03-2009
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I like it :) I add it too my fall receipes
Rated: 5 stars out of 5

I omit the molasses , and I use walnuts it taste great and good for breakfast or coffee break :)