Pumpkin Muffins

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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!

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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

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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.

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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.

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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.

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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.

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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!

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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.

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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!

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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.