Pumpkin spice muffins with walnuts and molasses

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 Pumpkin spice muffins with walnuts and molasses

My kids have Halloween all mapped out. Literally.

They have drawn a map of the route they want to take to ensure they are making the most efficient use of their time and effort. And they have started to lobby for their choice of candy they’d like us to give out this year…already planning for leftovers.

We did our elaborate pumpkin carving last weekend, as part of our family’s Thanksgiving tradition, which means that a very simply carved pumpkin will suffice on Halloween night.

Carved pumpkins

All that’s left to plan are the costumes.

When I was little we had a big tickle trunk full of old dress up clothes to choose from. On Halloween day we’d rummage through it to assemble a costume and away we’d go.

One year I wore the hoop skirt from my mom’s wedding dress and tripped over the front hem the whole evening. Another time my costume included my grandfather’s tall leather Frontiersman boots, which were about five sizes too big. There was the year my dad helped me craft a cardboard box into a present with holes for my arms and a big bow on my head. The year I was a flower (I sewed big petals onto a bonnet) it snowed.

Pumpkin spice muffins with walnuts and molasses

There is nothing like Halloween memories to keep me cooking with pumpkin.

This latest recipe is a delicious adaptation of pumpkin spice muffins with walnuts from Daily Garnish.

They’re beautifully spiced and have a luscious texture thanks to the pumpkin puree. Lots of chopped walnuts and some candied ginger give them more of a grown-up taste and make them more interesting than your run-of-the-mill pumpkin muffin.

Pumpkin spice muffins with walnuts and molasses

Pumpkin spice muffins with walnuts and molasses

Adapted from Daily Garnish

Makes 12 muffins

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup candied ginger, minced
  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined.
  5. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  6. Gently fold the walnuts and ginger into the batter.
  7. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

If you enjoy baking with pumpkin try our Pumpkin spice loaf recipe:

Pumpkin spice bread with molasses and ginger

 

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11 thoughts on “Pumpkin spice muffins with walnuts and molasses

  1. Carol says:

    Also……what is CRYSTALLIZED GINGER…..WHERE DO I GET THAT AT.??.?

    1. Bridget Oland says:

      Hi Carol, You can use canned pumpkin puree (available at the grocery store). Crystalized ginger (also called candied ginger) is available at Bulk Barn, and sometimes in the specialty foods section or natural foods section of the grocery store. You can omit it if you’re not able to track it down. Based on your feedback I have updated the recipe. Hopefully it’s easier to follow now. Enjoy the muffins!

    2. Stacey says:

      You can buy it in the baking isle in any superstore/sobeys. It comes in a little tub that is clear with a white top usually, look for the red and green cherries. In superstore where I live in NS, it is next to the other baking ingredients (baking soda and powder, chocolate chips, etc.)

    1. Bridget Oland says:

      Thanks Kim. They’re really moist and delicious.

  2. kate dwyer says:

    HI, greetings, great recipe for pumpkin spiced muffins, it is advertised gluten free, but the recipe does not say what kind of flour?

    thanks, Kate

    1. Bridget Oland says:

      Hi Kate, We have two pumpkin spice muffins on our recipe blog. Here is the link to the GF version: http://dev-crosbys.pantheonsite.io/gluten-free-pumpkin-spice-muffins/

  3. Marie Kiley says:

    Would like to see the nutritional value of your recipes included at the end of the recipe.

    1. Hi Marie, I have great intention of adding nutritional info to my recipes. Thanks for the reminder. It’s something I really need to get to.

  4. Jacqueline says:

    What is the difference between Pumpkin Puree and Pumpkin Pie filling? May I use one instead of the other?

    1. Hi Jacqueline, Pumpkin puree is just pumpkin whereas pumpkin pie filling has things added like spices and sugar. That’s why it’s best just to use the straight pumpkin puree.

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