I tried a lot of different crab cake recipes before developing this one. It’s delicious, and the sauce goes well with the fried crab cakes, in my opinion. Enjoy! You’ll make this dish time and time again, I have no doubt.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- cooking spray
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup packed brown sugar
- 1 cup canned pumpkin
- ⅓ cup soy milk
- ⅓ cup vegetable oil
- ¼ cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
- Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.
- I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.
- Lightly spoon flours into measuring cups and level with a knife to measure more accurately.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 187 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
My favorite Saturday breakfast used to be a coffee and a pumpkin chocolate chip muffin from Earth Fare before they closed. I think this recipe is just as good, if not better. I didn’t have any molasses on hand, so I subbed out maple syrup. I also sprinkled a little Sugar in the Raw on the tops before baking to make a crunchy top. Delicious!
Made exactly as written. Outstanding!
Super easy & delicious. Used skim milk instead of soy. Sprinkled with granulated sugar prior to baking.
So tasty! I had to sub out an extra 1/4 of veg oil as I realized too late that I was out of eggs, and they still turned out amazing. I also opted to omit the whole wheat flour and stick with all-purpose, and swapped out chocolate chips for raisins. My kids love these. I see a lot of future batches coming out of our kitchen.
Wow! My kitchen smells awesome! Moist, flavorful muffins! The only thing I changed was I used 1% milk instead of soy milk, and I may have added a few more chocolate chips than called for! Really good recipe, thanks for sharing!
Wow! My kitchen smells awesome! Moist, flavorful muffins! The only thing I changed was I used 1% milk instead of soy milk, and I may have added a few more chocolate chips than called for! Really good recipe, thanks for sharing!
These are so good! I made mini muffins. This recipe made 66 minis. All six of my kids love them, which is amazing. They smell amazing too. The only thing I changed was replacing the vegetable oil with applesauce (didn’t have the oil), and they still turned out fantastic. This is a keeper for sure.
Followed the recipe, using my own puréed pumpkin. Made 24 smallish muffins for kid lunches. My kids loved them! I might omit the spices and try root beer flavour next time. Thanks for the recipe!
It was a little raw on the inside
I made this recipe as is and the family loved them! My daughters soccer teamed devoured a double batch. I have used the brown sugar and substituted white sugar. I like the brown sugar best.
Although I’m not a pumpkin or nutmeg fan (don’t ask why I decided to make this recipe, since it calls for both), I really like these muffins! Can’t say love, because of the nutmeg. I’m just going to skip it next time. I used my own pureed pumpkin, though. I will make some more tomorrow – gluten free for my daughter.
I LOVE this recipe! These are really great breakfast muffins!!! I followed the recipe all the way!!! It’s perfect!!!
So good!! I love this recipe! And my family just devours them.
Love how these turned out! My only suggestion is I made less than what it called for mainly cause I like to make them a bit bigger. They could use a little extra sugar and if you’re going to make them bigger I made 12 muffins, set my oven to 375 at 16 minutes and that did the trick.
I used dried cranberries instead of chocolate chips to create the illusion of being healthy. I also baked this in a loaf pan instead of a muffin tin because I’m lazy like that. Reportedly this makes 18 servings, but my family decided it was more like 5.
The only changed I made were substituting unsweetened applesauce for the oil and skim milk for the soy milk. Otherwise, I followed the recipe exactly, and they are delicious!
I ran out of whole wheat flour, so I only used a little of that, and made up the difference with almond meal and a little 5-grain cereal (which gave it a nice nutty texture). I also didn’t have brown sugar, but I improvised with white sugar and extra molasses, which worked fine. As others have mentioned, the muffins are beautifully moist and delicious. I’ve saved the recipe and I’m sure I’ll make it again!
I added cinnamon to give it a little bit more flavor to it.
Some friends & I had a Halloween brunch where we had brunch & did activities. They stayed the night & I needed a bunch of recipes- pumpkin-y ones! These were a big hit at my brunch. I’m looking forward to making these next Autumn. They were perfect & I didn’t have to make any changes to them. They were surprisingly moist. My muffins are usually dry.
Very pretty, taste was ok.
I added 1 1/2 chocolate chips to enhance the sweetness. They turned out great! Not too chocolaty or sweet!