Pumpkin Muffins

By holly

Ingredients

• 6 tbsp melted butter, cooled
• 2 eggs
• 2 tbsp molasses
• 1 1/4 cups unsweetened pumpkin puree
• 1/2 cup orange juice or water
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 cup roughly chopped walnuts
• 1/2 cup dried cranberries or raisins

Details

Servings 16

Preparation

Step 1

Preheat the oven to 350 F. Fit 16 muffin cups with paper liners, or grease each cup well. Set aside.

Combine the melted butter, eggs, molasses, pumpkin puree and orange juice or water in a bowl. Mix until well blended.

Combine the all-purpose flour and whole-wheat flour in a large bowl. Add the sugar, salt, baking soda, baking powder, cloves and cinnamon; stir with a whisk to combine.

Gradually stir the liquid ingredients into the flour mixture, mixing until just combined. Fold in the walnuts and cranberries. Spoon the batter into the lined muffin cups. Place the muffin tin in the oven and bake for about 30 minutes, or until completely cooked through.

Serve warm with unsalted butter. If you're planning to freeze some for later, let them cool completely before wrapping and freezing.

Nutrition Information:
Per muffin
165 calories
8 g fat (3 g saturated, 44 percent fat calories)
23 g carbohydrates
38 mg cholesterol
1 g fiber
181 mg sodium