Pumpkin Muffins
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1 pinch nutmeg
- 2 eggs
- 1⁄4 cup molasses
- 1⁄3 cup brown sugar
- 1⁄4 cup vegetable oil
- 1 cup canned pumpkin puree
directions
- Preheat oven to 400 degrees. Grease muffin tins or line with paper cups.
- In a large bowl combine flour, baking poweder, salt, cinnamon, ginger and nutmeg.
- In another bowl, whisk together eggs, brown sugar, molassas, oil and pumpkin. Add to flour mixture and mix with spoon until flour just disappears.
- Spoon into muffin cups and bake 20 to 25 minutes, until tester comes out clean.
- Makes 10-12.
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Reviews
-
These muffins are moist and flavorful. The molasses adds a nice flavor and reduced the sugar, which is always nice. I omitted the ginger since I was out and added a little more cinnamon and nutmeg than the recipe called for. These met my fall spice cravings. I added some finely chopped pecans and a sprinkle of a cinnamon-and-sugar mixture to the top of some before baking. They looked, smelled, and tasted great. I give a recipe 5 stars if the family enjoyed it and we plan to make it again.
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These were excellent. Moist, just sweet enough. The molasses adds just the right touch, I think. I used 1 cup cake and pastry flour and 1/2 cup all purpose, and used a pinch of cardamom instead of nutmeg but no other changes. The colour is very rich and orange. The spices are very delicate and though I love a strong cinnamom and ginger taste, I think the gentler amounts are perfect here. Any more and it would be a SPICE muffin, and not a pumpkin muffin. Excellent! Note: To me savory means not sweet at all. These are not cloyingly sweet, but they are sweetened. If you are looking for a savory muffin to have with stew or something, this is not it.
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I had about 1/2 of a large can of pumpkin left over after making only one pie, so I decided to try these for Thanksgiving morning breakfast. They were delicious and perfect for the holiday. I think the only thing I would add next time is a few raisins and maybe some chopped walnuts for a little extra texture. Thanks Chef #262554 for this new holiday breakfast tradition!
Tweaks
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These were excellent. Moist, just sweet enough. The molasses adds just the right touch, I think. I used 1 cup cake and pastry flour and 1/2 cup all purpose, and used a pinch of cardamom instead of nutmeg but no other changes. The colour is very rich and orange. The spices are very delicate and though I love a strong cinnamom and ginger taste, I think the gentler amounts are perfect here. Any more and it would be a SPICE muffin, and not a pumpkin muffin. Excellent! Note: To me savory means not sweet at all. These are not cloyingly sweet, but they are sweetened. If you are looking for a savory muffin to have with stew or something, this is not it.