Moistest-Ever Pumpkin Pie Muffins Recipe

Name: Moistest-Ever Pumpkin Pie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat pastry flour or 1 cup whole wheat 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 dark brown sugar, firmly packed; 3 tablespoons unsulphured molasses; 1/4 cup canola oil; 2 large eggs; 1 cup canned solid-pack pumpkin; 1 teaspoon vanilla extract; 3/4 cup low-fat buttermilk; 1/4 cup raw unsalted pumpkin seeds

Servings: persons

1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat 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 dark brown sugar, firmly packed
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned solid-pack pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup raw unsalted pumpkin seeds

1
Preheat oven to 400u00b0 and spray a 12-cup muffin pan with cooking spray.
2
Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
3
Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
4
Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
5
Pour the batter into the muffin pan, filling each one about 2/3 full.
6
Sprinkle each with pumpkin seeds.
7
Tap the pan on the counter a few times to remove air bubbles.
8
Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
9
Let cool on wire rack for 15 minutes.
10
*Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat pastry flour or 1 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Moistest-Ever Pumpkin Pie 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.

Moistest-Ever Pumpkin Pie Muffins

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