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Pumpkin Molasses Muffins

by ADMIN on SEPTEMBER 12, 2011

Actually, these are Pumpkin Banana Molasses Whole Wheat Muffins… but who wants a title that long?! These moist and tasty muffins are so good that no one will know they’re packed with vitamin A, fiber, and iron. Though these taste delicious, they’re not just for ‘dessert’. As a nutrient-packed muffin, these can be a great way to enjoy a quick breakfast when you’re on the go! To make them last longer, wrap them individually in seran wrap and freeze. They can last up to 3 months in the freezer!


When you add pureed or shredded vegetables or fruit to bread or muffins, more moisture is kept in the structure – helping prevent your baked good from drying out. Here are some different ingredients that will help keep your breads, muffins (and even brownies!) moist: Pumpkin puree, apple sauce, shredded apple, shredded zucchini, or prune puree. The best part is that you can barely taste these ingredients – so no one will be the wiser! Pumpkin Molasses Muffins Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 12 Moist, delicious muffins that packed with vitamin A, fiber, and iron!


  • 1 cup wheat flour

  • ½ cup white flour

  • ½ cup rolled oats, dry

  • ½ cup brown sugar

  • 1 tsp baking soda

  • 1 tsp pumpkin pie spice

  • ½ tsp salt

  • 1 ripe banana, mashed

  • 1 cup pumpkin puree (not pumpkin pie puree)

  • ⅓ cup molasses

  • 2 eggs

  • ⅓ cup canola oil


  1. Preheat oven to 350F. Prepare a muffin pan (12 muffins) with spray oil or a light layer of butter.

  2. Mix together all dry ingredients in a large bowl. In a smaller bowl, mix together wet ingredients - then add the wet to the dry. Stir until just combined.

  3. Fill each muffin cup about ¾ full with batter.

  4. Bake for 25 to 30 minutes, or until a toothpick comes out clean.



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