warm, spiced muffins are perfect for cozy mornings or afternoon treats. Made with pumpkin and molasses, they offer a deliciously rich flavor that’s both comforting and satisfying.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Better Cooking Tips
Use canned pumpkin puree for consistent moisture and flavor.
Measure molasses carefully, as it can be strong and affect sweetness.
Don’t overmix the batter to keep the muffins tender and light.
Ingredients
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What Makes This Recipe Special
These muffins offer a warm blend of spices and natural sweetness from pumpkin and molasses. They are moist, flavorful, and perfect for cozy mornings or afternoon snacks. The combination is both comforting and slightly unexpected, making each bite a delight.
Directions
Lightly heat your oven to 400°F (200°C) and lightly spray a 12-cup muffin tin with cooking spray. In a large bowl, combine the two kinds of flour, flax seed meal, rolled oats, baking powder, baking soda, salt, and all the spices – cinnamon, ginger, cloves, and nutmeg – mixing everything together well. In another big bowl, whisk the brown sugar, pumpkin puree, yogurt, eggs, molasses, applesauce, canola oil, and vanilla until smooth and fully blended. Pour the dry ingredients into the wet and stir just until everything comes together. Then fold in the raisins and walnuts gently. Spoon the batter evenly into your muffin cups, and top each one with a few rolled oats and pumpkin seeds for a little extra crunch. Pop them in the oven and bake for about 15 to 20 minutes, or until the tops bounce back when you press them lightly and a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!
366
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Variations
Enjoy these muffins slightly warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee. For a richer treat, serve alongside cream cheese or mascarpone.
Proper Storage Tips
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually wrapped and thaw as needed. Reheat briefly to restore softness before serving.
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is a convenient option.
How do I store the muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute the whole wheat flour with all-purpose flour?
Yes, you can use all-purpose flour instead, but the texture might be slightly less hearty.
Are these muffins gluten-free?
No, this recipe contains all-purpose and whole wheat flour, so it is not gluten-free.
Can I omit the nuts and raisins?
Yes, you can leave out the walnuts and raisins or replace them with other mix-ins you prefer.
How can I make these muffins vegan?
Substitute eggs with flax eggs, use a plant-based yogurt, and replace molasses with maple syrup or another vegan sweetener.
What’s the best way to check if the muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.
Can I freeze these muffins?
Yes, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before eating.
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Breakfast
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Dinner
Snacks
Meals
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Vegan
