Here’s the plain truth: making a quick bread takes too long in the oven (50 minutes!). If I’m going to bake something, I want it fast. Therefore, I always make quick breads and muffins in my tiny cupcake tin, making them just the right size to eat three—which is still less calories than eating one full-size muffin. And there are no crumbs from cutting up a loaf, either. This recipe is no fuss; it takes just 15 minutes to bake. And it gets rave reviews from everyone!
I like my pumpkin a little gingery and filled with spices, too. These little things taste like autumn. And no, one is not enough. But seriously, you can make this as a loaf or in full-sized muffin tins; all you have to do is change the baking time. You know when it’s done when a knife comes out clean.
- 1 cup white flour
- 1 cup whole wheat flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup sugar
- 1/3 cup maple syrup
- 1 Tablespoon molasses
- 1 cup cooked and drained pumpkin
- 1 egg
- 1/3 cup melted butter
- Turbinado sugar for sprinkling on the top
- Preheat oven to 350 degrees
- Mix everything together.
- Put it in your baking dish/tin and bake until done.
Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!
Maria, do you think butternut squash taste as good as pumpkin? I want to make and bake these now! I haven’t a pumpkin so I want to try the squash. I’ll skip the sugar on top, lessen the sugar in the mix, since I have been cutting back, and stay with the syrup and molasses. I too, like mine a bit gingery and adore the other spices. Think I’ll add some chopped walnuts. I’ll have some with a big mug of herbal tea and a tad bit of butter. There is nothing like a mouth full of autumn with this recipe! Thanks.
How about using canned pumpkin? Will that work also?
I was wondering what to make today!
Being a bit out of supplies, I didn’t have molasses, so did equal parts white & brown sugar. Ran out of maple syrup half way too so did equal parts w/ honey. And I always use Organic canned pumpkin. JUST as good, & saves me hours from roasting & mashing.
I say anything goes! Canned pumpkin, butternut squash, whatever! It all sounds good.
Donna- I cut butternut squash in half, scoop out seeds, oil and bake until soft, then use the flesh in any baking recipe that calls for pumpkin. Delicious!
I love the flavor of pumpkin, but it always seems kind of boring without a little crunch of something. At the bakery where I worked we always threw in some millet. Great little crunch, even for people who don’t like nuts…
Wow, butternut squash sounds good! @Donna, love walnuts in my muffins too. Good weekend recipe for these cold autumn days.
Since we are a gluten free, paleo family, I make a yummy paleo version of pumpkin muffins using eggs, coconut flour, coconut oil, organic pumpkin purée, vanilla, medjool dates, org. coconut milk, pumpkin pie spice, and a bit of maple syrup, baking soda and pinch of salt. Chop some pecans and mix with almond flour and 1T melted coconut oil for a crunchy toping before baking. They are my grandson’s favorite.
Just google paleo pumpkin muffins.
We used a very similar recipe with all sprouted spelt flour. Yes, they are a little more dense this way, but still delicious. And then we put them in a doughnut pan and baked them. A little frosting on the top and they were good.
I tried this recipe using canned pumpkin and used coconut sugar and added walnuts. It turned out delicious and healthy!
Thanks Janne and Henrietta! Thanks also to JOYCE for a luscious sounding recipe. Will try!
I am definitely making these this weekend. The absolute best pumpkin muffins I ever had came from a cafe in San Francisco and were full of dark chocolate chips, which sounds weird but the bittersweet chocolate is actually a great complementary flavor to pumpkin.
These turned out great! I used a GF baking mix instead of flours, and sorghum syrup instead of molasses. Best muffin recipe ever, thanks!
Wow! 1 cup sugar, plus maple syrup, plus molasses! Are we still talking muffins or cupcakes?
Can I make a loft instead muffins , time 50 or 60 min?
Nice and moist but WAY TOO SWEET and I even cut the sugar to 3/4 cup. Next time maybe 1/2 cup and put something else that crunches on top. After all it’s cooking not rocket science.