Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Pumpkin pie spice: 1 tablespoon (15g)
- Salt: 1/2 teaspoon (2.5g)
- Canned pumpkin puree: 1 (15-ounce) can (425g)
- Molasses: 1/2 cup (120ml)
- Eggs: 2 large
- Milk: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin pan with muffin liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the pumpkin puree, molasses, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 220 per muffin
- Carbohydrates: 40g
- Protein: 3g
- Fat: 5g
Dish Characteristics:
- Soft and fluffy
- Sweet and spicy
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These are the best pumpkin muffins I've ever had! They're so moist and flavorful."
- "I love the combination of pumpkin and molasses. It's a unique and delicious flavor."
- "These muffins are easy to make and always turn out perfect. They're a staple in my fall baking."
Special Precautions and Tips:
- Use fresh pumpkin puree for the best results.
- If you don't have pumpkin pie spice, you can substitute 1 teaspoon each of ground cinnamon, nutmeg, and ginger.
- To make gluten-free muffins, use gluten-free all-purpose flour.
- Let the muffins cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
