Tuesday, September 25, 2012

Pumpkin Molasses Muffins

     I don't know what screams Fall more than pumpkins...and maybe molasses. That very combination makes these muffins a perfect pair with a cup of coffee on a crisp fall morning. They are just slightly sweet and rich in fiber which makes them an excellent choice for breakfast. You don't have to feel guilty about the chocolate chips sprinkled in the batter. These, of course, are optional but highly recommended.
     My whole family loved these muffins. Jonathon, who is a pumpkin pie hater, was skeptical when he saw the canned pumpkin on the counter. Even he loved them. Big E loved them because she got to help make them...and anything in a muffin cup is tiny and therefore more fun to eat.
     Since the recipe doesn't take the whole can of pumpkin, we froze the leftovers in ice cube trays. I will use these cubes as baby food...or to toss into our dinner sauces for extra veggies.


makes 12 muffins
1/4 cup oil
1/2 cup molasses
1 cup pumpkin
1-1/2 cup flour (take out 3 Tbl if using whole wheat flour)
1/2 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 cup chocolate chips

  • Preheat the oven to 375* and line a muffin tin with cups (or spray)
  • Mix oil, molasses, and pumpkin. 
  • Sift flour, soda, baking powder, cinnamon, and salt. 
  • Stir together the wet and dry ingredients.
  • Add chocolate chips.
  • Drop into muffin cups and bake 18-20 minutes. 
In case your wondering...
myfitnesspal says each muffin has:
151 calories, 25 carbs, 5g fats, 2g proteins, 9g sugar, and 3g fiber

1 comment:

  1. This is very nice one and gives indepth information. thanks for this nice article.

    kate
    www.gofastek.com

    ReplyDelete

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