Pumpkin Molasses Muffins
Embrace the cozy flavors of fall with these irresistibly moist and spiced Pumpkin Molasses Muffins. Infused with the earthy sweetness of unsulphured molasses and balanced by warm spices like cinnamon, ginger, and nutmeg, these muffins deliver pure autumnal bliss in every bite. Made with wholesome pumpkin purée and the option to add crunchy pecans or walnuts, they offer a delightful texture and depth of flavor that's perfect for breakfast, a midday treat, or an after-dinner dessert. Ready in just 35 minutes, these muffins are a quick and easy way to fill your home with the comforting aromas of fall baking. Enjoy them fresh from the oven, or store for later to savor the season's goodness whenever you please!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin purée (not pie filling)
- 0.5 cup Unsulphured molasses
- 0.75 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 Large eggs
- 0.25 cup Whole milk or buttermilk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate medium bowl, combine the pumpkin purée, molasses, brown sugar, vegetable oil, eggs, milk or buttermilk, and vanilla extract. Whisk until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still be a little lumpy.
If desired, fold in the chopped nuts for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 20.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
