Pumpkin Muffins

"Savory Pumpkin Muffins"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
11
Serves:
10-12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes