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Pumpkin Muffins

This recipe guides you through baking classic pumpkin muffins, combining a blend of flours with warm spices, pumpkin, and molasses. The batter is whisked to perfection, baked until golden, and topped with pumpkin seeds, resulting in moist, flavorful treats perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 2546.2 kcal

Equipment

  • 1 12-cup Muffin Pan
  • 1 Large Mixing Bowl For wet ingredients and final batter
  • 1 Medium Mixing Bowl For dry ingredients
  • 1 Whisk
  • 1 Wire Rack For cooling muffins

Ingredients
  

Main

  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 1/4 cup raw unsalted pumpkin seeds

Instructions
 

  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  • In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
  • Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  • Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Notes

1. Avoid overmixing the batter once the wet and dry ingredients are combined. Overmixing develops gluten, leading to tough muffins. Mix just until no dry streaks remain. 2. For an enhanced flavor, lightly toast the raw pumpkin seeds in a dry pan for a few minutes before sprinkling them on top. 3. Ensure your ground spices are fresh; stale spices lose their potency and won't contribute as much depth to the muffins. 4. Proper cooling on a wire rack is crucial for setting the muffins and preventing them from becoming soggy.