Pumpkin Breakfast Muffins
A deliciously moist, pumpkin breakfast muffin. A great way to start your fall day, and an easy way to sneak vegetables into your kids breakfast!
- 1/2 cup room temperature butter
- 1/4 cup molasses
- 1 egg
- 1 1/4 cup pumpkin puree either store bought or homemade..just not pie filling!
- 3/4 cup flour
- 1 1/8 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of salt
Line a muffin tin with liners and pre heat your oven to 375F
Cream the butter in a stand mixer with a paddle attachment until light and fluffy.
Add the sugar and beat until fully incorporated. Add in the egg and mix well.
Mix in the pumpkin puree until the muffin batter is one smooth texture.
In a seperate bowl, mix together all the dry ingredients. Slowly add these to the wet ingredients and beat until just mixed. Do not over mix or the muffins will become tough.
Scopp the pumpkin muffin batter into the muffin tin, and then bake at 375F for 12 to 15 minutes.
Remove the pumpkin breakfast muffins from the oven and let cool to the touch. Remove the muffins from the tin and let them cool fully on a wire rack.
Refrigerate the muffin in an air tight container for up to 5 days.
For large bakery style muffins, don't use muffin liners and instead grease the muffin pan with butter. Double up the recipe and fill the muffin tin right to the top for an extra large breakfast muffin!
Calories are calculated per muffin, based on 12 muffins in a recipe