Pumpkin + Oats + Molasses + Spice
The fields near our cottage are teeming with pumpkins and they’re piled high at Fullerton’s Corner Market, the country store that’s just down the road from our summer place.
All these pumpkins were easy to ignore even a week ago, when there was still summer heat in the sun, but once the temperature started dipping into the frost zone I realised that pumpkin season has truly arrived.
I’m still not ready to put a pumpkin on my front step but I have started baking with pumpkin. The house has smelled of pumpkin pice spice these past few evenings, a welcome scent when darkness arrives early and the nights are too cool to leave windows open a crack.
No Refined Sugar
I have had this recipe tucked aside for ages now waiting for fall. I have a couple of other pumpkin muffin recipes on the blog but this version, with old fashioned oats, is especially appealing. I also love that there is no refined sugar in this recipe, just molasses and your choice of honey or maple syrup.
These Pumpkin Oat Molasses Muffins have a surprisingly light texture and they’re nice and moist. I use whole wheat pastry flour, but regular whole wheat flour works fine too.
These are great snack muffins. Hearty and wholesome, they hit the spot. No butter required.
Pumpkin Oat Molasses Muffins
Adapted from the blog Cookie + Kate
Makes about 11 muffins
- 1¾ cups whole wheat pastry flour or regular whole wheat flour (spooned in)
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- ½ tsp. salt
- 1 tsp. baking soda
- ½ tsp. cinnamon, plus more for sprinkling on top
- ½ tsp. ground ginger
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- ⅓ cup oil or melted butter (I use grape seed oil)
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup honey or maple syrup
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk
- 1 tsp. vanilla
- Preheat oven to 325 F. Prepare muffin pans
- In a large bowl stir together the flour, oats, baking soda, salt and spices.
- In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla.
- Add the wet mixture to the dry mixture and stir just until combined.
- Spoon batter into muffin cups and sprinkle with a little cinnamon and oats.
- Bake at 325 F for about 25 minutes.
Per muffin. Calories: 238.9, Fat: 11.8 g, Saturated Fat: 1.8 g, Cholesterol: 35.3 mg, Sodium: 240.6, Carbs: 29.3 g, Sugar: 11.7 g, Protein: 4.8 g, Calcium: 39.3 g, Fibre: 2.7 g, Potassium: 245.2 mg, Folate: 25.5 (DFE), Vitamin A: 195 (RAE)
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