“Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk.”
12-16 muffins

Ingredients Nutrition


  1. Preheat over to 375 degrees.
  2. Combine the flour, salt, spices, and leavening in one bowl.
  3. If using raisins, set them in a bowl of hot water to soak.
  4. Add sugars to the flour mixture, cut together thoroughly.
  5. In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
  6. Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
  7. Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
  8. Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
  9. Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
  10. Bake at 375 for 20 - 35 minutes, depending on extras chosen.

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