Total Time
37mins
Prep 10 mins
Cook 27 mins

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Grease muffin tins with vegetable shortening or spray on oil.
  3. Sift together dry ingredients (flour through cloves).
  4. In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
  5. Pour wet into dry and combine.
  6. Fill muffin tins 2/3 of the way.
  7. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Most Helpful

5 5

I've made this recipe three times in the last four weeks; once for my husband and me, once for my colleagues, and once for guests. It's quick and easy and it's as delicious as everyone has promised. I changed the recipe slightly. I'm an expat living in China and we don't have access to soy yogurt. I simply omitted it. For added nutrition I measured two tablespoons of ground flax seed and added it to the dry mixture. I used one cup of all purpose flour and 3/4 of a cup of whole wheat flour. Also, instead of 1 1/4 cups of sugar I only used 1 cup and it was brown not white. The muffins are sweet enough. Lastly, to one batch I chopped up a third of a dark chocolate bar and for extra flavour and appeal. These really are delicious. My colleagues, my guests, and my husband and I loved them. They're dangerous to keep around so I freeze them and defrost in the microwave. I'll definitely be making this recipe again.

Wonderful, versatile recipe! Dropped sugar amount to 3/4 cup. Have used all whole wheat flour with success! Didn't use the soy yogurt, but added in an extra Tbsp of pumpkin instead. I also tried doubling the recipe today, and baked in regular muffin tins (24 muffins) for approx. 20 minutes. They were perfect.

5 5

These are now my favorite fall muffins. I did do a few things different. I assumed that the recipe called for white sugar but I used brown. My husband and I are vegan and he is allergic to soy. I followed another review and used a soy yogurt recipe but I used rice milk instead of soy. I also replaced the 1/2 cup soy milk for coconut milk and then added about 1/8 to 1/4 cup rice milk after I combined the ingredients since coconut milk is thicker than soy milk. Instead of oil, I used a combination of ½ a sweet apple to 1 pear which I had pulverized.