Muffins are a handy go-to item any time, and these pumpkin molasses muffins combine delicious fall
Muffins are delightful when served fresh out of the oven with butter, or tucked into a lunch box as an extra surprise. At your Thanksgiving dinner table you may want to set out a dish of whipped cream or whipped cream cheese to go with the muffins.
For large family gatherings, you can set out baskets with muffin assortments to go along with other Thanksgiving breakfast recipes. This leaves time to prepare the holiday meal, yet feels festive. These pumpkin molasses muffins are so tasty that they would make a good mini dessert after you are stuffed with stuffing and other fine Thanksgiving foods.
This recipe makes 18 small muffins. The spices and molasses give a deep rich flavor and color. You may choose to use a teaspoon of commercial “pie spice” instead of the individual spices, if that is what you have on hand.
Adding raisins and pecans gives a nice texture that makes a satisfying food experience. The recipe can be easily doubled, in which case it would either use two cups of cooked pumpkin puree or one standard can.
Even a novice at baking can succeed with this recipe as it gives step-by-step instructions with appropriate cooking techniques, such as sifting flour before measuring and coating the dried fruits and nuts in flour before adding them to the batter.
Walnuts would substitute in this recipe for the pecans if that is your choice. Other dried fruits, such as cranberries are also tasty in your pumpkin muffins or in pumpkin bread. One of my favorite pumpkin bread recipes has walnuts, raisins and pitted dates.
Pumpkin Molasses Bread
You may also consider making pumpkin molasses bread instead of making muffins from this recipe. Just like you can decide between making cranberry bread or cranberry muffins. The world is truly your pastry!
To make the bread, use one large 9×5 loaf pan and adjust your baking time for great results. Check your loaf at about 45 minutes to see if it is done. Be sure to use cooking spray or butter on the inside of your loaf pan, so the loaf will come out after baking.
Another way to make pumpkin molasses bread is to prepare a Bundt cake pan and make a double recipe. Baking time should be one hour or up to 75 minutes. Again, coat the inside of the pan well with a baking release spray or with butter and flour.
Turn the Bundt cake out on a pretty serving platter and top it with your favorite thin glaze. I like to use powdered sugar mixed with orange juice. This would be very nice on your Thanksgiving table. A light caramel glaze would also be delicious, with a few crushed nuts sprinkled over the top.
We traditionally think of pumpkin pie for our Thanksgiving table, but for a change of pace these muffins still include that traditional flavor while sitting a little lighter after your meal. Not everyone likes pie, so this is a pleasant alternative.
Muffins are an ideal individually portioned treat. They can become a part of your family holiday tradition. Be sure to add this pumpkin molasses muffin recipe to your favorite recipe collection.Print
Our Pumpkin Molasses Muffins are bursting with fall spices, moist pumpkin and rich molasses. You can omit the raisins and/or pecans but they both add extra texture and flavor that makes this recipe outstanding.
- ½ cup sugar
- ½ cup butter
- 1 cup cooked pumpkin or canned
- 1 Tablespoon molasses
- 1 egg, beaten
- 2 cups sifted flour (sift before measuring)
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon mace
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup buttermilk
- ½ cup chopped pecans
- ½ cup raisins
- Blend together sugar and margarine.
- Add pumpkin, molasses and egg.
- Sift flour with baking powder and spices.
- Add baking soda to buttermilk.
- Mix raisins and nuts with ½ cup of sifted flour and spices.
- Add the rest of flour alternately with buttermilk to creamed mixture.
- Add raisins and nuts.
- Place in well greased muffin tins. Bake at 375° for 20 minutes. If very large tin, bake 25 minutes.
- Prep Time: 10
- Cook Time: 20