Fresh Pumpkin Spice Muffins

Pumpkin Spice Muffins Recipe @fifteenspatulas

What can I say? The pumpkin fest continues.

I just can’t help myself, and I know you all love pumpkin as much as I do!

A couple weeks ago I got an email from a reader (Hi Janey!) and she said “Don’t forget Pumpkin Muffins for the fall,” so I put it on my list. These pumpkin muffins have a few noteworthy qualities to them:

  1. They’re half whole wheat, which is nice if making recipes healthier is your thing.
  2. They’re SO moist. Life is too short for dry muffins.
  3. They are made with warm fall spices AND dark molasses, which gives them a really deep flavor.

Let’s dive in!

First you make the flour flavorful and aromatic by adding cinnamon, ginger, nutmeg, and allspice:

Pumpkin Spice Muffins Recipe

Then in another bowl, get the wet ingredients going with a little grapeseed oil, brown sugar, and molasses:

Pumpkin Molasses Muffins Recipe

Add a couple eggs to the party:

Fresh Pumpkin Spice Muffins

Whisk, whisk, whisk.

Then add in fresh pumpkin puree (or canned, if you prefer), and a little vanilla extract:

Pumpkin Muffin Recipe

Mix the wet and dry ingredients together, and divide evenly into 12 muffin cups.

Sprinkle on some pumpkin seeds and crunchy turbinado sugar before sending it into the oven:

Fresh Pumpkin Spice Muffins from Scratch

Twenty minutes later, you’re in business!

Moist Pumpkin Spice Muffins Recipe

Enjoy!

Fresh Pumpkin Muffins

Yield: 12 muffins

Fresh Pumpkin Muffins

Ingredients:

  • 5 oz all purpose flour (1 cup)
  • 5 oz whole wheat flour (1 cup)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 3/4 cup packed dark brown sugar
  • 3 tbsp dark molasses (I used blackstrap molasses)
  • 1/4 cup grapeseed oil (can sub canola or vegetable oil)
  • 2 large eggs
  • 1 cup fresh pumpkin puree (canned is okay too)
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk (I did a milk and vinegar substitute)
  • pumpkin seeds, for garnish
  • turbinado sugar, for garnish

Directions:

  1. Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners.
  2. In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set this aside.
  3. In another large bowl, whisk to combine the sugar, molasses, grapeseed oil, and two eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients. Add the pumpkin and vanilla extract, and whisk to combine.
  4. Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
  5. Gather up the flour mixture and the buttermilk, and whisk half the flour mixture into the wet ingredients, then half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well). When the batter is homogenous and combined, evenly divide the batter into the muffin cups, making sure every cup is completely full to the top. Sprinkle the tops with pumpkin seeds and turbinado sugar, and bake for about 20 minutes. They are done when the tops are springy in the center. Let the muffins cool, then enjoy!

Notes

Recipe adapted from Ellie Krieger

http://www.fifteenspatulas.com/fresh-pumpkin-spice-muffins/

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

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20 comments… add one

Leave a Comment

  • avatar Tieghan October 12, 2013, 9:25 am

    The love the dark color the Molasses give these! They sound awesome and look awesome too! Can’t get enough pumpkin right now! :)

    Reply
  • avatar Auntiepatch October 12, 2013, 12:10 pm

    After you weigh the pros and cons of the different cities and get ready to move to San Diego, let me know and I’ll show you the area. We moved here 30 years ago and love it. Average temperature 70-80 most of the year but we do have 4 seasons. The leaves that should show color in the fall do and then drop. But the chill in the air is only 50-60. No snow to shovel and the Navy presence is welcomed and large. And then there’s the ocean…..and great restaurants….parks…..missions…..hiking trails…..sunsets you won’t believe or forget….if you DO miss snow, we get snow in our surrounding mountains and you can pick your own apples. Plenty to see and do in San Diego. Welcome to the best coast!

    Reply
    • avatar Joanne Ozug October 13, 2013, 1:57 pm

      Thanks so much for your comment! San Diego is one of our top choices. If we ask for it, I’m not sure we’ll get it, as I’m sure others we are competing with want it too. It sounds amazing!!!

      Reply
  • avatar frugalfeeding October 12, 2013, 1:31 pm

    Those look fantastic, delicious and really quite cute. Great :)

    Reply
  • avatar Agnes October 12, 2013, 3:32 pm

    THANK YOU THANK YOU THANK YOU!!!!!!!!!! GOIN TO BAKE RIGHT NOW:))

    Reply
    • avatar Joanne Ozug October 13, 2013, 1:58 pm

      Haha, awesome. Hope you liked them Agnes!

      Reply
  • avatar Kelsi October 12, 2013, 3:32 pm

    Can’t wait to try these! Love all your recipes! Joanne, you folks should move to San Diego! It’s so beautiful there and heard that they were voted to have the best weather year round! :-). Good luck on your travels!

    Reply
    • avatar Kelsi October 12, 2013, 3:36 pm

      Oh and forgot to say! That I absolutely love pumpkin and it’s one of my favorite things about fall! I drive my boyfriend nurts because I’ll eat everything pumpkin :-p. Would you happen to have a DIY pumpkin spice latte recipe? I’ve tried some and it didn’t turn out as I had hoped. Thanks so much!

      Reply
      • avatar Joanne Ozug October 13, 2013, 2:01 pm

        Hi Kelsi, I’ve made my own lattes before, but haven’t tried pumpkin spice. I’m definitely going to experiment!

        Reply
  • avatar Stephanie @ PlainChicken October 12, 2013, 4:44 pm

    YUM! These muffins look delicious!!

    Reply
  • avatar Myrtle October 12, 2013, 11:19 pm

    Oh my goodness, these look absolutely stunning. I have to make these ASAP….’cause I’m with you, pumpkin is just too good to pass up in any shape or form!

    Reply
    • avatar Joanne Ozug October 13, 2013, 2:06 pm

      Thanks Myrtle! Hope you enjoy them =)

      Reply
  • avatar giselle romo October 12, 2013, 11:21 pm

    Hi Joanne
    Love the recipe. Can you give me some advice, how can you tell when a pumpkin is ripe. I am trying to make pumpkin puree for this recipe.

    Reply
  • avatar Meg October 14, 2013, 2:08 pm

    I’m definitely all about the pumpkin this time of year — and I could definitely see myself grabbing one of these on my way into work in the morning! Would be a welcome addition to breakfast!

    Reply
  • avatar Becky November 5, 2013, 10:08 pm

    These are beautiful! I love the contrast of dark brown with the bright green seeds. Lovely recipe!

    Reply
  • avatar Maria November 19, 2013, 9:27 pm

    How can I print this recipe?

    Reply
    • avatar Joanne Ozug November 20, 2013, 5:23 pm

      Hi Maria, if you look at the upper right corner of the recipe box you will see a ‘print’ button.

      Reply
  • avatar Maria March 16, 2014, 1:05 pm

    Just made the pumpkin muffins – very moist and not too sweet!

    Reply
    • avatar Joanne Ozug March 16, 2014, 8:30 pm

      Awesome, glad they were just right for you, Maria!

      Reply

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