A moist, light and perfectly spiced pumpkin muffin! Toss in a few mini chocolate chips for a hint of chocolate. These muffins are low in both sugar and oil, but you’d never guess because they taste so delicious!
It’s Saturday morning, time to start baking to restock for the coming week! 🙂 I had some pumpkin purée in the freezer that I made a few weeks ago so it was time to pull that out and use it before it got forgotten. I found a recipe on averiecooks.com for pumpkin cinnamon sugar muffins and I wanted to give them a try. By the way, if you haven’t visited Averie’s site you definitely need to; the woman is a wonder in the kitchen! I just love her recipes. Reading her recipe for the pumpkin cinnamon sugar muffins really inspired me. After a few tweaks to suit my tastes it was exactly what I needed.
You really must try these muffins. They are light and fluffy and very satisfying. I love the pumpkin taste and all the spices add such a rich flavour. The fancy molasses is such a wonderful addition, why have I never tried that before?! I’m going to put it in my next pumpkin pie to see what happens. 😉 Making these muffins for yourself and let me know what you think of them.
Add the wet ingredients to the dry and mix. Don’t over stir.
Spoon into 24 greased mini muffin cups or 12 greased regular muffin cups. Bake at 350f for 10-12 minutes for mini muffins or 20 minutes for regular muffins, or until a toothpick inserted into the centre of the muffins comes out clean. Cool in pan for 5 minutes before removing and cooling on a wire rack.
- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup mini chocolate chips
- 3/4 cup pumpkin purée
- 1/4 cup milk
- 1/4 cup oil
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons fancy molasses
- 1 teaspoon vanilla
- Preheat oven to 350F. Grease 24 mini muffin cups or 12 regular muffin cups.
- In a large bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and chocolate chips.
- In another medium bowl, whisk together pumpkin purée, sugars, milk, oil, molasses and vanilla.
- Add the wet ingredients to the dry and mix. Don't over stir.
- Spoon into 24 greased mini muffin cups or 12 greased regular muffin cups. Bake at 350F for 10-12 minutes for mini muffins, 20 minutes for regular, or until a toothpick inserted into the centre of the muffins comes out clean. Cool in pan for 5 minutes before removing and cooling on a wire rack.