Pumpkin Spice Muffins

Pumpkin Spice Muffins with Molasses Glaze

Pumpkin Spice Muffins
Eater rating: 4.4 / 5  4.365

For a wonderful fall breakfast, we ate pumpkin spice muffins made with cinnamon, nutmeg, fresh ginger juice, molasses, and golden raisins. After the muffins had a chance to cool, they were dipped in a molasses glaze.

A: helloooooooo fall.
T: hello. Fall.
A: uh… i wasn’t saying hello to you, T!
T: I know, and I wasn’t saying hello to you. I was saying hello to fall. Only slightly less enthusiastically than you. Not that I don’t like fall, i’m just not feeling peppy.
A: and maybe you just don’t like fall that much. :-)
T: :-P actually I love fall. I always get a fun nostalgic feeling. It always reminds me of a couple of years back.
A: I definately feel that. and then i hear that song by Better Than Ezra, “Time of Year”. And suddenly i’m a fallish wreck. I don’t know, but for some reason that song gets me right here. *points to her heart*
T: and it gets me right here. points to his neck.
A: shut-up! you love it!
T: it’s true, I do. And that reminds me of another song that gets me right here. points to his neck “I do” by Jude.
A: wow… i think we’ve now listed all the songs that have made me cry in the past six years – now maybe we should move on to the food, T!
T: We should. These pumpkin muffins were about as fall as a muffin can get. You know, I’m pretty sure I’ve never had a pumpkin muffin. How bout you? (are they common and I’ve just been left out for 25 years?)
A: i wouldn’t say that they’re uncommon, but i think pumpkin bread is the more common form. I’ve eaten pumpkin bread before, but never a pumpkin muffin. These were inspired mostly by all of the delicious pumpkin stuff i’m been seeing on blogs lately. Particularly by the incredibly awesome Nicole, from Pinch My Salt. I’ve been having to stare at her to-die-for mini-pumpkin cheesecakes and muffins for a while now and my god, i wanted something pumpkin!
T: yeah that stuff does look good. And these muffins were good, however they were not quite on the level of a pumpkin cheesecake. I mean, come on, pumpkin cheesecake. I mean. Seriously. that’s good.
A: i know, i know. but pumpkin cheesecake is nowhere as healthy as pumpkin muffins! and i wanted to make them for breakfast! what kind of people would we be if we were eating pumpkin cheesecake for breakfast!
T: we would be happy people, Amanda. Happy people.
A: heheheh :-P larger happy people… but happy people none-the-less, i suppose. I think thanksgiving is a great time for us to induldge in pumpkin cheesecake. how ’bout you?
T: yes it is. Actually fall is a great time for us to indulge in all sorts of pumpkin treats. like…
A: on the real-a, hommes! like pumpkin risotto, pumpkin cheesecakes, pumpkin mash, pumpkin pancakes (savory and sweet), pumpkin breads… pumpkin… pumpkinPUMPKIN!
T: the word pumpkin starts to look funny after a while. Pump kin. That’s just weird.
A: :-P But what about the muffins!
T: muff ins. muf fins. muffins. I don’t know, that doesn’t look nearly as weird as pump kin.
A: silly boy! i’m talking about what you thought of these muffins!
T: they were quite tasty! I enjoyed the fruity chunks, and the molasses. I don’t know how they could possibly be improved (although I’m sure you will find a way). I give them a 4.4/5. How bout you?
A: I’m gonna go with a 4.33/5. They were quite a treat. sweet, but not too sweet. fruity, molasses-y. oh-yeah, they were the stuff my fall dreams are made of! thanks nicole, and all you foodbloggers out there that inspired me to make something with pumpkin!
T: Yes, and thank you mandy for putting pumpkin muffins in front of my face and saying, “eat, t-dog!”

An Original Recipe, by Amanda
Pumpkin, Raisin, and Spice Muffins with Molasses Glaze

Nonstick spray
2 3/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tbsp fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tbsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tbsp molasses
1 cup golden raisins

1 1/2 cups powdered sugar
1/8 tsp salt
1 1/2 tbsp water, plus extra if necessary

Preheat oven to 350 degrees. Spray two large muffin tins with non-stick spray, this recipe will produce about nine large muffins or 18 regular sized muffins - spray as many tins as necessary. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you're using the large tins, and about 30 minutes if you're using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.

After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tbsp molasses and 1 1/2 tbsp water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.

Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving. Enjoy!

18 comments so far:

  1. aria says:

    hahah what kind of peole would you be if you ate cheesecae for breakfast, you guys crack me up! muffins look yummy, i cant remember the last time i tasted molassas either, MMMM! i bet they were out of this world straight from the oven!

  2. Nicole says:

    Thanks guys :-) Those look so yummy! I’ll have to try adding some glaze next time!

  3. michellephant says:

    I love all things pumpkin, including these rad looking muffins…risotto, cheesecake, ravioli, bisque…man, I gotta get me some pumpkins pronto!

  4. Bobby says:

    Have you ever thought about doing buffalo style quail? Instead of wings, and since quail are so small…..I’ve a got some in the freezer and one day I may actually cook them, but then I just used some soft shelled crabs from April or may in a gumbo. But I had to get rid of six months of shrimp shells…..

  5. Barbara says:

    A & T, I love your blog. I look forward to “hearing” your funny banter! Thanks for the free enterainment and the great food. You have alterted me to some great places to try in our SD county!

  6. DENISE says:

    Finally a muffin recipe from you! I can’t wait to try it after my exams! Love love love it!(: Pumpkins are really healthy(:

  7. Heather says:

    Those look fabulous, but now the header is starting to freak me out. Could it be Halloween? Love that icining!

  8. Jenny says:

    They look so good that I went straight down to henrys so I could make them. No pumpkin yet! Sob!!!

  9. Amanda says:

    aria, seriously! :-P what kind of people would we be?!? hehehe slightly more proned for a heart attack, i suppose is the main thing ;-)

    nicole, pumpkin muffins are great, with or without the glaze (although i have to admit the glaze made the top stay moist longer!)

    michelle, i’m in the pumpkin boat with you :-) maybe we can hook up an entire multi-course pumpkin themed meal sometime…okay, that might be out of control

    bobby, i could definately see buffalo style quail, i can pretty much see buffalo style anything – i don’t know what it is about spicy fried things that’s so appealing. i can’t believe you let soft shell crabs go to waste on a gumbo! soft shell crabs are way more deserving than that. they are one of my favorite foods, and while i like gumbo….

    Thanks so much Barbara! we’re always glad to get some locals reading us! do you have any favorite places in SD county we should check out? we’re always game for new place (especially since we just moved here less than a year ago and most places are new to us) :-)

    Thanks Denise! and good luck on your exams! hopefully you’ll have some down time soon to do some baking… i can’t wait to see :-) !

    Heather, i thought you loved our header! :-P you would have loved the muffins, i think. not at all like those sysco premade batter taste muffins! ;-)

  10. Amanda says:

    Jenny! i didn’t forget about you! i swear, i just pressed enter too soon! i’m suprised that henry’s didn’t have any pie pumpkins – i know they have the enourmous ones that don’t really work for baking. i wonder if the o.b. coop has any?

  11. Heather says:

    I did love the header, but it is growing on me in a greusome way, not an endearing one…I do still think it would be good on a t-shirt. As for the soft-shell crabs, they had been in the freezer for a long time and they were probably just fit for the gumbo. And, I adore a homemade muffin – I’ll have to make some – perhaps pumpkin!

  12. Barbara says:

    Hi Amanda,

    Have you tried the obligatory Las Quatros Milpas or El Indio? The first is an institution and only have about five items on the menu but worth the line and I don’t “do” lines anywhere else. El Indio was better when the grandparents were still working it but it’s still some good eats, especially their corn tortillas for homemade tacos.

    Welcome to San Diego. Lifer here, ha ha. Also, if you guys have not tried Pho yet, you gotta get some. I am not sure where you live but my new fav is in Mira Mesa called Pho Cadao, I like Viet Cali too-in Mira Mesa It’s a very unique soup. I’ll have to think of other old haunts. I have been out of the game because I am getting old and the blood pressure isn’t what it used to be. So, lean proteins and veggies for the most part these days.

  13. Barbara says:

    Oh, and I love the header! Great idea about the tee shirt!

  14. bron says:

    That’s one scary chook and mango and sure to give me nightmares!
    Muffins sound great, molasses isn’t “big” in NZ, we call it “treacle”, except for when it’s blackstrap molasses, which would probably be too strong for these right?

  15. Amanda says:

    Barbara, we haven’t tried either Las Quatros Milpas or El Indio! I haven’t even heard of Las Quatros Milpas… but i have heard of El Indio. Not the best things either. I haven’t heard that it was flat out bad, per se, just not the best mexican you can get in san diego :-) where is Las Quatros Milpas located? You’d be suprised at the relatively large population of vietnamiase living in lousiana, which is to say that i’ve eaten pho before! but never in san diego! where is Pho Cadao? i don’t mind traveling for a good meal :-) thanks so much for all the places. we definately need a guiding hand. AND, it’s great that you love the header! :-D i think we’ve possibly frightened away some readers by deciding to run with it. We love it too!

    thanks Bron! please come back and visit us even if we have a scarey chook and mango for a header! please? :-P and yeah… i do imagine that blackstrap molasses would be too strong for the muffins but you could always use cane syrup or maple syrup :-)

  16. Gabriella says:

    you two kill me. KILL me. I want that now

  17. Tessa says:

    Absolutely, I am baking these for my daughter’s preschool. ( I drew “healthy muffins” for snack. ) What happens if I use butter instead of vegetable oil? I only keep olive oil or sesame oil in my pantry, but lots of nice organic butter, and not like 3 year olds are really counting calories, right?

  18. Amanda says:

    Thanks gabriella! unfortunately we ate them all really quickly and none are left for OC Delivery!

    Tessa, i’m positive the butter would work just fine. Make sure the butter is at room tempurature then just “cream” it together with the sugar. I’m guessing they’ll even be more awesome than these were…butter is always better, right?

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