Bigfatmomma'S Better-For-You Pumpkin Muffins Recipe

Name: Bigfatmomma'S Better-For-You Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temperature; 3/4 cup sucanat or 3/4 cup dark brown sugar, firmly packed; 1/3 cup molasses; 1 egg, room temperature; 1 cup canned pumpkin; 1 3/4 cups whole wheat pastry flour; 1/4 teaspoon salt; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1/4 teaspoon clove; 1 teaspoon nutmeg; 1/4 raisins

Servings: persons

1/2 cup butter, room temperature
3/4 cup sucanat or 3/4 cup dark brown sugar, firmly packed
1/3 cup molasses
1 egg, room temperature
1 cup canned pumpkin
1 3/4 cups whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 teaspoon nutmeg
1/4 raisins

1
Preheat oven to 400 degrees.
2
Grease muffin tin, or line with paper liners.
3
With an electric mixer, cream butter until soft.
4
Add sucanat and molasses, and beat until light and fluffy.
5
Add egg and pumpkin, stir until well blended.
6
Sift flour, salt, soda, cinnamon, cloves and nutmeg into the butter mixture, and fold in, being careful not to overmix.
7
Gently fold in raisins.
8
Spoon equal amounts into muffin tin.
9
Bake until the tops spring back when lightly touched, about 12-15 minutes.
10
Let cool in pan 3 minutes before moving to cooling rack.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, room temperature, 3/4 cup sucanat or 3/4 cup dark brown sugar, firmly packed, 1/3 cup molasses, 1 egg, room temperature, and more.

Yes, Bigfatmomma'S Better-For-You Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bigfatmomma'S Better-For-You Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions