Spiced Pumpkin Molasses Muffins

Spiced Pumpkin Molasses Muffins

25 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Ash
Recipe by  Ash

“The intoxicating aroma these muffins send through your home is just a bonus.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
  3. In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
  4. Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Share It

Reviews (25)

Rate This Recipe
marvelousmike
21

marvelousmike

OK, I really wanted to like these muffins. They have healthy ingredients and are fun to make. But, the taste did not appeal to me and my family! I made the first batch, exactly as the recipe said and after one bite did not eat them. A couple of weeks later I thought I must have made an error somewhere, so darn if I didn't make them again. This is a lot of preparation work folks! This time they were a little dry ( I overcooked them to get to the point where an inserted toothpick came out clean) but the real problem was the clove flavor- way too strong. I would leave this out. Second thing- the pumpkin seeds are tough as nails! Why put these on there? Anyway, my very non-picky family didn't finish even one muffin. My opinon, I know some reviewers liked them.

THUESEN
16

THUESEN

This is a good muffin...definitely more like a breakfast muffin than a "treat" muffin. Good, healthy ingredients. Great with peanut butter on them! I didn't make it exactly as stated, instead of adding nuts and raisins, I added a little more oatmeal. Also, I didn't have plain yogurt, so I used vanilla and reduced the brown sugar and eliminated the vanilla extract. Thanks!

BigShotsMom
12

BigShotsMom

I used whole wheat pastry flour in place of the AP, but kept everything else the same until I actually made the muffins, then I made them into large muffins, so I got 8 instead of 12 and I baked them for 20 minutes at 375. The kitchen smelled so good and the muffins lived up to the smell. Moist and almost guilt free. Thanks, Ash we'll be having these many more times.

More Reviews

Similar Recipes

Mini Pumpkin Butterscotch Muffins
(273)

Mini Pumpkin Butterscotch Muffins

Pumpkin Wheat Honey Muffins
(261)

Pumpkin Wheat Honey Muffins

Pumpkin Muffins with Streusel Topping
(134)

Pumpkin Muffins with Streusel Topping

October Oatmeal Pumpkin Muffins
(57)

October Oatmeal Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins
(46)

Cream Cheese Filled Pumpkin Muffins

Cranberry Pumpkin Muffins
(34)

Cranberry Pumpkin Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 6.8 g
  • 11%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mini Pumpkin Butterscotch Muffins

>

next recipe:

Cranberry Pumpkin Muffins