Muffins are such an easy breakfast or snack for on the go. One batch will last all week in our home. These pumpkin muffins make the house, on that special day that we are baking them, smell so fall-like and festive. Nothing says home during Autumn more than yummy smelling spicy pumpkin-y goodness when you walk in the door.
First you’ve got to get out your big mixing bowl and start by whisking together the sugar, molasses, olive oil, and eggs together until it looks something like this…. then add the star of the muffins (drumroll please)–the pumpkin followed by the vanilla and half and half. Stir it all up. Then add all the dry ingredients and whisk until your heart’s content (just kidding…only whisk until it is JUST combined.) Then pour all of the batter into the muffin tins, pop a few pumpkin seeds on so everyone knows what kind of muffin you got there, then put it into the (preheated) oven. Wait for about 20 minutes. Test with a toothpick if you like: if it comes out clean with no batter, they’re ready…if not wait a couple more minutes. Let them cool and eat ’em up!
Hope you enjoy this recipe!
Happy leaves-are-finally-falling-on-the-ground-Tuesday. 🙂
Love, Grey & Brianna
3/4 cup packed dark brown sugar
3 tablespoons molasses
1/4 cup olive oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup half and half
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or line with wrappers.
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,vanilla, and half and half. Add the flours, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir until just combined
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. 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 before removing from pan. Cool completely on the rack.