Pumpkin and Molasses Muffins

Name: Pumpkin and Molasses Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 3/4 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup pumpkin puree; 1/2 cup molasses; 1/2 cup brown sugar (packed); 1/2 cup vegetable oil; 2 large eggs (at room temperature); 1 teaspoon vanilla extract

50 min 12 muffins Easy

All Recipes

Deliciously spiced pumpkin and molasses muffins perfect for autumn mornings.

Prep

15 min

Cook

25 min

Total

50 min

Servings

Difficulty

Easy

Embrace the flavours of autumn with these pumpkin and molasses muffins. The warm spices combined with the earthy sweetness of molasses create a comforting treat that is perfect for chilly mornings. Pumpkin is not only a quintessential fall ingredient but also adds moisture and richness to baked goods. Paired with the robust flavour of molasses, these muffins become a delightful breakfast or snack option.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Pro tip: Ensure your oven is fully preheated for even baking.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

Pro tip: Sift the dry ingredients to avoid lumps.

Combine Wet Ingredients

In another bowl, whisk the pumpkin puree, molasses, brown sugar, oil, eggs, and vanilla extract until smooth.

Pro tip: Use a hand mixer for a more uniform mixture.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins.

Fill Muffin Cups

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portions.

Bake and Cool

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling in the pan helps the muffins set properly.

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Tips & Tricks

<ul><li>Use canned pumpkin puree for convenience and consistent results.</li><li>Substitute some whole wheat flour for added fibre.</li><li>Let the muffins cool for at least 10 minutes before serving to enhance flavour.</li><li>Top with a sprinkle of oats or nuts before baking for extra texture.</li></ul>

Serving Suggestions

These muffins are best enjoyed fresh out of the oven, but can also be made ahead and stored in an airtight container for up to three days. Pair them with a hot cup of coffee or a spiced chai latte for a cosy autumn experience. You can also freeze them for up to three months and reheat as needed.

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More Recipes

easy

15 min

Ingredients

Dry Ingredients

Wet Ingredients

Instructions

Preheat and Prepare

Mix Dry Ingredients

Combine Wet Ingredients

Combine Mixtures

Fill Muffin Cups

Bake and Cool

Tips & Tricks

Serving Suggestions

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