My Spin on Pumpkin Muffins

24 Nov

For a few years now, I’ve been using Ellie Krieger’s pumpkin muffin recipe, but usually adding or subtracting a thing or two.  Here is Ellie’s recipe on the Food Network website:

I changed up some of the ingredients and amounts.  In my version, I doubled the amount of pumpkin–mostly because I wasn’t sure I would use the rest of the pumpkin from the can!  Instead of one cup, or half a can, I used the whole thing.  It turns out that more pumpkin=moister muffins.  I also used alternative flours–half oat flour and half whole wheat white flour.  I didn’t use pumpkin seeds, and added chocolate chips and dried cranberries.  Sometimes I also like to add walnuts, but I didn’t this time.  These muffins are entirely whole grain and have a lot of pumpkin, and very little oil.  These are very good with coffee, either for breakfast or an afternoon snack.  Yum!  Here is my version of Ellie Krieger’s Pumpkin Muffins:


1 cup oat flour

1 cup whole wheat white flour (using unbleached white flour or whole wheat pastry flour would also be fine)

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/8-1/4 tsp nutmeg

3/4 cup packed brown sugar

3 tablespoons black strap molasses (you can use any molasses–black strap is stronger in flavor than others)

1/4 cup canola oil

2 eggs

1-16 oz. can pumpkin puree (NOT pumpkin pie mix–plain pumpkin with nothing added)

1 tsp vanilla extract

3/4 cup soy milk

3/4 cup semi-sweet chocolate chips

3/4 cup dried cranberries


Preheat oven to 400 degrees.  Grease a muffin pan or line with muffin papers:

Next, mix the dry ingredients.

Set aside.  Next, in a large mixing bowl, mix together the brown sugar, molasses, canola oil, and the eggs.  You can use a wire whisk or an electric mixer, which is what I did.

Once these ingredients are mixed, add the pumpkin and the milk.  Whisk or mix using the mixer.

Add the dry ingredients to the pumpkin mixture along with the cranberries and chocolate chips.  Stir just until mixed–too much stirring and you end up with tough muffins.

Next, fill the muffin papers.

Bake for about 20 minutes.  Check the muffins by poking one with a knife or fork–if it comes out clean, the muffins are done.


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