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
- 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
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.