Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¾ cups flour; 2 teaspoons ground ginger; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 cup sugar; ½ cup canola oil; 3 eggs; 1 (15 ounce) can pumpkin; ½ cup sorghum molasses (or mild molasses); ½ cup buttermilk or ½ cup sour milk; ½ cup raisins

Servings: persons

2 ¾ cups flour
2 teaspoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup sugar
½ cup canola oil
3 eggs
1 (15 ounce) can pumpkin
½ cup sorghum molasses (or mild molasses)
½ cup buttermilk or ½ cup sour milk
½ cup raisins

1
Preheat oven to 350-degrees F.
2
Line muffin tins with paper lines or spray with Pam.
3
In a bowl sift together flour, ginger, baking soda and salt.
4
Set aside.
5
In a mixing bowl, using electric mixers, beat sugar with oil to blend.
6
Beat in eggs one at a time, blending well after each addition.
7
Beat in pumpkin, molasses, and buttermilk.
8
Stir in flour and raisins.
9
Pour batter into muffin tins.
10
Bake for 30-40 minutes.

1072

kcal

Calories

Fat

114

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 11 ingredients. The key ingredients include: 2 ¾ cups flour, 2 teaspoons ground ginger, 1 ½ teaspoons baking soda, 1 teaspoon salt, and more.

Yes, 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.

Pumpkin Muffins

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