Pumpkin Molasses Muffins

[donotprint]I found some Grandma’s Robust Molasses at the supermarket. I have no idea what makes it “robust”, but 1 tablespoon has 20% RDA of Iron so I’m not asking questions! Try it in this recipe. They are very moist and delicious, if I do say so myself.[/donotprint]

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1 cup whole wheat pastry flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 cup unsalted butter (1/2 stick), softened
2/3 cup brown sugar, packed
1/4 cup dark molasses
1 large egg, beaten
1/4 cup buttermilk
1 cup canned pumpkin puree
1/4 cup oil
8 whole dried dates, pitted and chopped (optional, but tasty)

Preheat oven to 350 F.
Combine dry ingredients in medium bowl with whisk – flours, baking soda, salt, cinnamon, and nutmeg.

Cream softened butter and brown sugar in large bowl. Add molasses, egg, buttermilk, pumpkin, and oil and stir. Pour in the flour mixture and stir to combine.

Bake in greased mini muffin pan for 15 minutes (give or take). Roughly 20-25 minutes for regular sized muffins or until inserted toothpick comes out clean. Transfer to cooling rack and serve warm or cooled.

(Inspired by a recipe from the Wisconsin Milk Marketing Board, http://www.eatwisconsincheese.com/recipes/article.aspx?rid=1618)

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

2 thoughts on “Pumpkin Molasses Muffins”

  1. These are delicious! I made them with regular whole wheat flour instead of pastry flour, and swapped in currants and apricots. Very tasty, and on the repeat list in our house.

  2. VERY YUMMY!!!! My little girls love them! I used all whole wheat pastry flour and subbed sweet potato puree for the pumpkin. I included the chopped dates. This is recipe is a keeper! THANK YOU!!!

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