Have I mentioned how much I love pumpkin? Last year I roasted fresh pumpkin for the first time. It was surprisingly easy to do, and amazingly more delicious than anything I’d ever had from a can. That being said, I am not opposed to canned pumpkin. The great technology canning of allowed me to devour pumpkin coconut baked oatmeal on my June birthday (yum!). But since we have baking pumpkins readily available in New England in October and November, this fall I can’t help but roast one or two each week and try to think of new ways to explore their extreme deliciousiosity.
These muffins are a combination of sweet pumpkin and spices, and the raisins and molasses pair really nicely and remind me of those large houses and men made of cookie. I wasn’t sure that I could truly refer to these as ‘Gingerbread’ Muffins, as I think they would need a great deal more molasses and ginger to truly be worthy of that title. Being conscious of the entire nutritional package, I err on the side of caution when adding sweeteners. I was pleasantly surprised at how the molasses and ginger flavors poked through in these muffins to satisfy my gingerbread-loving taste buds. Try them and tell me what you think!
Pumpkin Raisin Molasses Muffins
Bake at 375 degrees for 30 min or until a knife comes out cleanly
Makes 12 Muffins, *
1 cup Quick Oats
1 cup Old-Fashioned (slow) Oats
1 TBSP Organic Coconut Oil
3/4 tsp All-Natural Unsalted Peanut Butter
1 XL Egg
1 ½ TBSP Molasses
¼ Cup Nonfat Plain Greek Yogurt (I favor Chobani)
½ Cup Raisins (I recommend Newman’s Own)
2 Cups Roasted Pumpkin (Fresh if possible)
1 tsp Baking Powder
½ tsp Baking Soda
1 TBSP Cinnamon
1 tsp Ginger
½ teaspoon each: Cloves, Nutmeg
1 to 2 teaspoon(s) Vanilla
3/4 Cup Water
1. Pre-Heat Oven to 375 Degrees
2. Combine Coconut Oil and Peanut Butter until smooth.
3. Stir in Pumpkin, Egg, Molasses, and Yogurt.
I have had good results using a blender for the first two steps, but mixing the ingredients well with a fork works too. The key is that the fat really needs to be well distributed throughout the batter for this recipe to work.
4. Transfer liquid mixture to a large bowl and stir in the Quick and Old-Fashioned Oats, Baking Powder, and Baking Soda until well combined. The batter should look like a sticky ball at this point.
5. Stir in Raisins, and water. Allow the batter to sit a few minutes and then stir again in order to help the oats to evenly absorb the liquid.
6. Scoop batter into a 12 muffin tin or ramekins. I have found that each muffin winds up being a little over ¼ cup, and a measuring cup makes a handy batter scoop.
7. Make some tea (or Pumpkin coffee!) and enjoy a warm, delicious, nutritious, oat and pumpkin delight 😉
For best flavor, store leftover muffins in the refrigerator for up to a week and a half.
*Caloric value will vary depending on the ingredients used