Name: Pumpkin–Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 1 1/2 cup (375 ml) unbleached all-purpose flour; 1/2 cup (125 ml) rolled oats; 1/2 cup (125 ml) wheat bran; 2 teaspoons (10 ml) baking powder; 1/4 teaspoon (1 ml) ground cinnamon; 1/4 teaspoon (1ml) ground nutmeg; 1/4 teaspoon (1ml) ground ginger; 3/4 cup (180 ml) homemade or store-bought pumpkin purée; 3/4 cup (180 ml) milk; 1/2 cup (125 ml) sugar; 1/4 cup (60 ml) unsalted butter, melted; 2 eggs; 3 tablespoons (45 ml) molasses

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Line 12 muffin cups with paper or silicone liners.
- In a large mixing bowl, combine the dry ingredients. Set aside.
- 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.
- 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.

Pumpkin–Molasses Muffins

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan