Pumpkin Muffins

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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.

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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!

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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. =

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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.

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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

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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!

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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!

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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.

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These muffins are always delicious! One time I forgot to add the pumpkin and it was still everyones favorite. Thanks Ellie!

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Excellent! Used low fat eggnog in place of the buttermilk for a subtle flavor twist - and to use the holiday leftovers!