Pumpkin Molasses Muffins

I especially recommend these to anemic individuals like me. Blackstrap molasses add not just great flavor, but also iron to the muffins. From the other hand, if you are not a big fan of blackstrap molasses, or if you find its flavor somewhat overwhelming, you can use regular unsulphured molasses instead. Either way, the muffins are nice and quite wholesome.

Makes 12 muffins

Ingredients:

  • 1 cup oat flour
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 7 ½ oz (scant cup, exactly half of can) canned unsweetened pumpkin
  • ¼ cup sunflower butter (almond butter is very nice too)
  • ¼ cup vegetable oil
  • ½ cup blackstrap molasses
  • ¼ cup packed dark brown sugar
  • ¼ cup yogurt
  • 3 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • ½ cup plumped raisins
  • ½ cup lightly toasted sunflower seeds + more for sprinkling over tops

Preparation:

Center the oven rack and preheat the oven to 375F. Spray with oil or line with parchment paper liners 12 regular size muffin molds.

In a large bowl, whisk to combine the flours, baking soda, baking powder, salt, and spices. Set aside.

In a medium bowl, whisk well the pumpkin puree and sunflower butter, followed by oil, molasses, brown sugar, yogurt, eggs, and vanilla extract. Pour the mixture over the dry ingredients in the large bowl. Mix just until combined. Fold in the raisins and toasted sunflower seeds.

Divide the batter between the prepared muffin molds, sprinkle some seeds over the tops. Bake until the muffins are nicely domed, browned, and a toothpick inserted into the center comes out clean, for about 20 to 22 minutes.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

6 Responses to “Pumpkin Molasses Muffins”

  1. Never had baked pumpkin cake before. But can we use fresh pumpkin instead of the can as I don’t think I can find the canned type here.

  2. Beautiful muffins! That combination is great.

    Cheers,

    Rosa

  3. I am also anemic occasionally so I will try this yummy recipe.
    Thank you.

  4. yummmmmmmm! thanks for the recipe, these look really good! ( and im anemic too :P )

  5. Thank you all for the comments.

    Mel, you can make pumpkin puree from fresh pumpkin by yourself.
    Please see my comment at http://www.bakingobsession.com/2009/11/16/pumpkin-brandy-mousse-cake-with-maple-whipped-cream-topping/#comment-6011

  6. looks like a delicious healthy muffin recipe :)

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!


Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets


The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014