Recently, a dear friend sustained an injury at work. She hurt her hand and she hasn’t been able to cook. I decided to bake a big batch of muffins so she had an easy snack to grab.
There was only one problem with this plan. I have been so busy that there was no time to shop for groceries. Luckily, I found a big can of pumpkin in my pantry. It is a bit early in the year for pumpkin recipes, but sometimes you’ve got to work with what you’ve got on hand!
These muffins are traditional (wheat, dairy and eggs), so they are not suitable for my gluten-free or vegan readers (sorry!). They also include a heavy dose of molasses, so you have to be pro-molasses. I happen to love that molasses-y flavour.
The one thing I wish I had included was raisins or nuts. We didn’t have any in the house. You could easily add them, if you like a nutty or raisin-y muffin.
The streusel top is optional, but I think it makes them look pretty.
The recipe made about 20 muffins…perfect for sharing with an injured friend.Print
Big Batch Pumpkin Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 20 muffins
- Muffin Batter
- 2 cups whole wheat flour
- 2 cups white pastry flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1.5 cups brown sugar (firmly packed)
- 5 tbsp molasses
- 1/2 cup olive oil
- 4 large eggs
- 2 cups canned pumpkin
- 2 tsp vanilla
- 1.5 cups Greek yogurt
- Streusel Top
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, cubed
- Preheat oven to 400 F
- Line your muffin tins with silicone or paper muffin cups.
- In a large bowl, combine all the wheat flour,pastry flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- In a separate bowl, combine the brown sugar, molasses, olive oil and eggs using a stand mixer or hand mixer on medium speed until combined.
- Add the pumpkin and vanilla to the bowl of wet ingredients and mix on medium until combined.
- Add half of the flour mixture to the wet ingredients and combine on low until incorporated.
- Add half the yogurt and mix on low until combined.
- Repeat this until all the flour and yogurt are combined in to the mixture.
- Portion the batter in to your muffin cups so the cups are full, but not overflowing.
- Set aside while you make the streusel topping.
- In a large bowl, combine all the streusel ingredients using your hands. Mix until it is a crumbly and chunky. You shouldn’t see any butter pieces.
- Sprinkle the chunks and crumbles of topping over each of the unbaked muffins.
- Bake the muffins for 20 minutes.
- They are ready when you can stick a toothpick in the center and it comes out clean.
- Let them cool for 20 minutes before eating.