Buttermilk Molasses Pumpkin Muffins Recipes

Steps:

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• 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 and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until 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. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

Steps:

• Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well.
• Add pumpkin and molasses, beating well.
• Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended.
• Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.

Steps:

• Preheat oven to 400°.
• Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture.
• Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.
• Add sugar mixture to flour mixture; stir just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Sprinkle with sugar.
• Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
• Remove muffins from pans immediately; cool on a wire rack.

Steps:

• Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
• Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.