Pumpkin–Molasses Muffins
Pumpkin–Molasses Muffins
Open in full-screen mode

Pumpkin–Molasses Muffins

15 MIN
30 MIN
12 muffins



  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line 12 muffin cups with paper or silicone liners.
  2. In a large mixing bowl, combine the dry ingredients. Set aside.
  3. In another bowl, whisk together the remaining ingredients until well combined. Pour over the dry ingredients and mix gently with a fork until the flour is just moistened. Do not overmix.
  4. Divide the batter among the muffin cups. Bake until a toothpick inserted in the centre of a muffin comes out clean, about 30 minutes. Unmould onto a cooling rack and let cool.


  1. I found this recipe very bland and dry. The dryness may be a result of cooking as long as directed, instead of testing. There is definitely not enough spice in this for my liking.

  2. I didn't even follow the recipe that closely (I ran out of butter so used a little more pumpkin, used half whole wheat flour, etc), and they still turned out great. The flavours are just perfect!

  3. By carefully following the recipe, my muffins were perfect! My family agrees - so, I will be making them again!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.