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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