Mom'S Pumpkin Muffins
Moist and flavorful pumpkin muffins with a hint of molasses and pecans, perfect for fall mornings or holiday gatherings, appealing to breakfast and snack lovers.
Ingredients
Instructions
- Cream the brown sugar, molasses, and soft butter together.
- Add the beaten egg and cooked pumpkin, then blend well.
- Combine the dry ingredients: soda, salt, and flour, then add to the wet mixture and mix well.
- Fold in the chopped pecans.
- Pour the batter into a well-greased muffin tin.
- Bake at 375°F for 20 minutes.
Tips & Substitutions
For enhanced flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have molasses, honey or maple syrup can work as substitutes, though they may alter the sweetness slightly. Ensure your butter is softened for easier creaming, and if you're short on pecans, walnuts or even chocolate chips can be great alternatives.
Serving Suggestions
These pumpkin muffins are perfect for breakfast or an afternoon snack and pair beautifully with a warm cup of coffee or tea. For a delightful twist, serve them alongside a dollop of cream cheese or a spread of butter. They also make a great addition to a brunch spread, especially when combined with My Favorite Snack: Ants On A Log for a fun variety.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap or in a freezer bag for up to three months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pumpkin Muffins contains roughly 461 calories, with 3g protein, 24g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, make sure it is fully cooked and pureed for the best texture. Roast or steam the pumpkin until tender, then blend until smooth. This will maintain the moisture and flavor in your muffins, making them just as delicious as using canned pumpkin.
What can I substitute for the egg?
If you need an egg substitute, consider using a flaxseed meal or chia seed mixture. Combine one tablespoon of flaxseed meal or chia seeds with three tablespoons of water, let it sit for about 5 minutes until it thickens, and then add it to your batter. This will help bind the ingredients together just like an egg would.
How can I make these muffins gluten-free?
To make these muffins gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add about 1/4 teaspoon per cup of flour to help with the texture. Keep in mind that the baking time might vary slightly, so check for doneness with a toothpick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).