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Muffin Mondays | Pumpkin Muffins

Tis the season for pumpkins, it is my favorite time of year. I swear I could eat pumpkin everything all year long. Pumpkin bread, pumpkin pie, pumpkin soup, pumpkin pasta you name it, you add those tasty orange gourds and I’m there. And now that I think of it, pumpkin is probably one of the rare foods that I enjoyed as a kid and still love just as much now. You know what I mean? When you were a kid maybe you despised having to eat brussel sprouts, but pumpkin pie was a different story. There is just something about that spiced pumpkin flavor that is so appealing.

To start off the week right I baked you some simple and sweet pumpkin muffins. They exude bright pumpkin spices: cloves and allspice, nutmeg and a touch of ginger. They are fragrant and flavorful. The addition of molasses ties everything together and gives the muffins a cozy earthiness and warmth. These muffins are perfect with a hot cup of tea on a chilly morning. Go ahead and gourd yourself!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Pumpkin Muffins  (recipe adapted from Ellie Krieger)

Cooking spray

2 cup all-purpose 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 packed dark brown sugar

3 tablespoons unsulphered molasses

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup lowfat buttermilk



Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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  • Bananawonder
    October 30, 2012

    I could eat pumpkin year round too! Great recipe – just bought my first can of pumpkin and planning to make some pumpkin black bean enchiladas. Need to go back for more cans!

  • gastronomer
    November 6, 2012

    I would love to GOURD myself on your lovely muffins!!

  • Esi
    November 7, 2012

    Girl, I love pumpkin, but not pie. I’m weird. I do like these muffins though 🙂

  • […] essential fall ingredients.  Particularly I wanted pumpkin and ginger. I had been meaning to bake these muffins from Let Me Eat Cake for a while now anyway, so I chose today.  For the most part, I followed the […]

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