Total Time
35mins
Prep 10 mins
Cook 25 mins

Savory Pumpkin Muffins

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Grease muffin tins or line with paper cups.
  2. In a large bowl combine flour, baking poweder, salt, cinnamon, ginger and nutmeg.
  3. In another bowl, whisk together eggs, brown sugar, molassas, oil and pumpkin. Add to flour mixture and mix with spoon until flour just disappears.
  4. Spoon into muffin cups and bake 20 to 25 minutes, until tester comes out clean.
  5. Makes 10-12.

Reviews

(4)
Most Helpful

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.

Danny's Diner November 15, 2010

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.

DancesInGarden September 18, 2006

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!

Denise in da Kitchen December 04, 2005

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