These are so good. They are more of a treat than a healthy snack but that hasn’t stopped them from disappearing from my kitchen in less than 2 days! Every time I turn my head another muffin goes missing. Don’t say I didn’t warn you. Recipe adapted from Food52.
Makes 20 muffins
- 1 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/3 cup molasses
- 1/2 cup buttermilk (if you don’t have buttermilk use just under 1/2 cup milk+1 tbsp white vinegar or lemon juice)
- 1/4 cup candied ginger, chopped
- 1 tbsp vanilla
- 2 tbsp dark spiced rum
- 1/2 cup raisins, *soak in rum/vanilla for 1 hour before using
- 1/3 cup pepitas
- 1 tbsp brown sugar+1 tsp cinnamon for topping
- Preheat the oven to 350
- in a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- in a medium bowl whisk together the egg, pumpkin, sugar, coconut oil, molasses and buttermilk.
- combine the wet ingredients with the dry.
- add the candied ginger and raisins.
- stir until just combined. Do not over mix.
- distribute the batter evenly amongst 2 muffin tins making 20 muffins.
- sprinkle with cinnamon/sugar mixture.
- bake for 30-33 minutes.
*Note: If you want to make this recipe into a loaf simply add an extra 2 tbsp coconut oil and bake in a 9″ x 5″ loaf pan. Bake for 40-45 minutes.
Thanks to Antiques on Queen for the beautiful dishes used in this post.