Pumpkin Molasses Muffins
Perfect for the fall, these pumpkin muffins are a great grab-and-go treat for breakfast or an easy snack to accompany your morning coffee. Enjoy the fall flavors of pumpkin and molasses with the whole family!
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you.
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Pumpkin Molasses Muffins Recipe
Pumpkin Molasses Muffins
Yield: 12 muffins
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Perfect for the fall, these Pumpkin Molasses Muffins are a great grab-and-go treat for breakfast or an easy snack to grab on your coffee break. Kids and adults alike will enjoy the autumn flavors of pumpkin and molasses in this family-friendly recipe! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you.
Ingredients
- 2 cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup packed brown sugar
- ¼ cup unsulfured molasses
- ¼ cup melted coconut oil or butter
- 2 eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup pureed pumpkin
- ¼ cup plain soy milk
Instructions
- Preheat the oven to 400° F. Lightly coat a 12-cup muffin pan* with oil or cooking spray. You may also want to fill each cup with a paper liner.
- In a large mixing bowl, combine the flour, baking soda, and all of the spices. Whisk thoroughly until well mixed.
- In a separate bowl, whisk together the brown sugar, molasses, coconut oil or butter, eggs, yogurt, and vanilla until smooth. Add the pumpkin and soy milk and whisk again until the mixture is well combined and no lumps remain.
- Fold the dry mixture into the wet, a little at a time, alternating each until both are just incorporated, taking care not to over-mix.
- Using an ice cream scooper, spoon the batter into the muffin pan evenly until each cup is about three-fourths full.
- Bake until the tops are lightly browned and a toothpick comes out clean when inserted into the middle of a muffin, about 20 minutes.
- Cool in the pan on a wire cooling rack for about 10 minutes, then serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories
195Fat
6 gSat. Fat
4 gCarbs
30 gFiber
3 gNet carbs
27 gSugar
15 gProtein
5 gSodium
113 mgCholesterol
28 mg
