I am always looking for new and different recipes for muffins. They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling. They are also easy for me to grab while I’m chasing after Adam, who then insists (very persistently) that I share with him. Pumpkin season seems to be very popular with everybody these days, and our family is no exception. For this muffin, I was looking for something pumpkin, healthy and with a little pizazz. Enter Spiced Pumpkin Molasses Muffins.
These muffins fulfill all of the above requirements and then some. The pumpkin and molasses flavors are nicely balanced, with neither one outshining the other. I topped the muffins with a mix of chopped pepitas, oats and brown sugar, which added some nice texture and visual appeal. The muffins would be delicious without this optional topping, but I highly recommend it. I also highly recommend making these muffins!
- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- ¼ cup flaxseed meal
- ¼ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ cup dark brown sugar
- 1 cup pumpkin puree
- ½ cup nonfat plain Greek yogurt
- 2 eggs
- 3 tablespoons molasses
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¼ pepitas, chopped (optional for garnish)
- 2 tablespoons rolled oats (optional for garnish)
- 1 tablespoon brown sugar (optional for garnish)
- Preheat oven to 400 degrees. Line muffin cups with liners (or sprady with cooking spray). In a small bowl, mix together chopped pepitas, oats and sugar for garnish, if using. Set aside.
- In a bowl, mix together the flours, flax seed meal, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice until the ingredients are thoroughly combined.
- In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
- Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
- Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
- Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Adapted from All Recipes
Mmm these sound lovely!
These muffins look and seem very promising indeed. The combo of ingredients alone have me getting ready to make these muffins ;o)
Flavourful wishes,
Claudia
I like the fact that you included flaxseed and greek yogurt in these-two healthy ingredients. Your pictures do look tasty. Thanks for sharing this lovely fall recipe!
Lovely muffins! I agree I love the flaxseeds in there too.
Wow, those look like fantastic muffins! I’d like to have those to take with me in the morning.
Delicious! So many healthy ingredients. WW flour, flax seed, oatmeal….amazing! Buzzed it!
These look so yummy! I love the different fall ideas for muffins… I need to try this out!
These sound outstanding! I just bought some molasses for gingerbread but I might use some for pumpkin muffins, what a great addition!
These look great! I am loving all the healthy ingredients in these muffins!
I can only imagine how delicious these gems taste! And I love that you’ve added a few healthy ingredients…my kind of muffin!
Oooh! That looks delicious! I love pumpkin so this is my favorite time of year! These muffins will be perfect for Sunday breakfast
love your healthier version of the pumpkin muffin. such a great idea adding flax-seed meal and oats!
perfect breakfast or snack idea!
These muffins look so delicious! I first though those green flakes were pistachios, but then I realized they are pumpkin seeds. I hope they taste as good as they look. I am not a big fan of pumpkins, but I have had very delicious sweets made from them, so I will give this recipe a go, and we’ll see how it turns out. Thanks for the great description!