Pumpkin Muffins

I love all things pumpkin and when fall is in the air, I begin craving the smell and taste more than ever.

Today, I want to lighten things up a bit but one thing is for sure – your home will be filled with the smell of pumpkin pie as you bake these little gems.

Let’s get started…

Preheat the oven to 400 degrees and coat a 12-18 cup muffin pan(s) with cooking spray.

In a medium bowl, stir to combine all-purpose flour, white whole-wheat flour, baking soda, salt, cinnamon, ground ginger, cloves and nutmeg.  Set aside.

In a large bowl, whisk together brown sugar, molasses, oil, and eggs until combined.  Whisk in the pumpkin and vanilla.

Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.

Pour the batter into the prepared muffin pan(s), filling each 2/3 full.

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Bake until a toothpick inserted comes out clean, about 18-20 minutes. Remove from oven and cool on a wire rack for 15 minutes.

Run a knife around the muffins to loosen, remove and serve.

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Enjoy!

Thanks for visiting and have a great day!

Pumpkin Muffins
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Pumpkin Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees. Coat a 12-18 cup muffin pan(s) with cooking spray. In a medium bowl, stir to combine both flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk together the brown sugar, molasses, oil, and eggs until combined. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan(s), filling each about 2/3 full. Bake until a toothpick inserted comes out clean, about 18-20 minutes. Cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen and place on a plate to serve. May be stored in an airtight container in the refrigerator for a couple days or freezer for a couple months.
  2. Buttermilk substitute: pour 1 tablespoon white vinegar into a 1 cup measuring cup. Fill the remaining cup with milk. Allow to sit for 5 minutes.
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2 Comments
  1. Those pictures make your muffins jump off the plate! Would love one now!! It’s a keeper, Sarah!

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