My mom’s pumpkin muffins are mouth-watering and have been a hit since I was a kid.
She used to pile these muffins up in baskets and deliver them to all our neighbors, school teachers and Dad’s work colleagues too. Every fall people would ask, “when is your Mom going to make those pumpkin muffins?” and I was always impressed (and proud!) that they were in such high demand each year. But really its no wonder these muffins are so sought after… they really are that good!
Now I have the pleasure of sharing this delicious recipe with you. It’s not a ‘skinny’ recipe so if you’re trying to lose weight then swap out the sugar with applesauce. Otherwise, enjoy these in moderation as they are certainly loaded with fiber, nutrients and vitamins!
Makes 2-3 dozen muffins.
1/3 cup vegetable oil
1 cup sugar
1 1/2 cups brown sugar
1 Tbsp vanilla
1 1/2 Tbsp molasses
1 big 32oz can of pumpkin puree
2 1/2 cups whole wheat flour
2 Tbsp cinnamon
1-2 tsp cloves
1 Tbsp baking soda
1 Tbsp baking powder
3/4 tsp salt
1 cup oats
1 cup raisins
1 cup walnuts
- Preheat oven to 350 degrees & fill 2, muffin tins with liner.
- In a mixer, combine oil & sugars for 2-3min on low speed. Then add eggs (helps to whip eggs before adding), vanilla & molasses, mix. Now add pumpkin puree and mix on low speed until all wet ingredients are thoroughly blended.
- In a separate bowl, mix dry ingredients; flour, salt, cloves, cinnamon, baking soda & baking powder. Now slowly add the dry ingredients. 1/2 cup at a time, to the wet mixture. Mix on low speed for 2-3min.
- Mix in oats, raisins & walnuts.
- Fill muffin tins 1/2 way and bake at 350 degrees for 20-30min.