Delight in these moist gluten-free pumpkin and molasses muffins, perfect for fall. A delicious blend of flavors in every bite!
Deliciously Soft and Perfectly Spiced for Fall!
Try making these moist and delicious muffins for breakfast, served with a little cream cheese or butter, or enjoyed plain. They pair perfectly with a cup of coffee or chai, making them an ideal choice for a delightful morning treat. The recipe offers a gluten-free option, but regular unbleached flour can also be used without any issues, allowing for versatility in preparation.
To achieve the best results, bake the muffins at 400 degrees Fahrenheit for 18 to 20 minutes. This simple yet effective baking method ensures that the muffins come out perfectly cooked, with a delightful texture that everyone will love. Whether you’re gluten-free or not, these muffins are sure to become a favorite in your breakfast rotation.
Whisking Up Autumn: Delightfully Chewy Muffins that Celebrate the Season!
hi welcome to Crazy turtle and I think it’s like pumpkin week at our house because everything everybody wants to eat is pumpkin pumpkin pumpkin so I’m starting out today with some pumpkin muffins so in this Bowl I have my dry ingredients flour salt pumpkin pie spice and cinnamon and I’m just going to whisk.
That together while I’m doing this my oven is preheating to 400° and this is a really nice pumpkin recipe for um especially breakfast muffins I think you can turn them into dessert M Muffins with a little cinnamon sugar on top but we’re focusing more on breakfast because I have some other.
Sweet treats planned and in this bowl I have my dark brown sugar and an egg I will add to that my canola oil and my molasses surprisingly molasses as a sweetener is actually has a fair amount of minerals and is a nice source of iron yes it is a sweetener so I don’t think you’d want to go chugging it it’s a.
Pretty strong flavor but there is some uh healthy benefits to it so we putting all of these together M and that is a very strong smell that is the flavor that I’m smelling right now I like to use a lot of lasses it lasts a long time it’s great with baked beans barbecue sauces.
As well and I use it for baking going to add an egg separately voila and see until that is fully Incorporated and then 2/3 a cup of that magic ingredient pumpkin that we’re all craving.
Today and hopefully that craving will remain by the end of the week and a teaspoon of vanilla yes and that vanilla does kind of balance out that strength of that molasses okay so at this point we’re just going to alternate our dry.
Ingredients with a little bit of Buttermilk until they are all all combined you see that beautiful beautiful kind of pumpkin brown color that we’ve got so I have sprayed every single one of these muffin cups individually you could absolutely use uh paper muffin.
Cups that is kind of your preference and we’re just going to fill these up I love this little tool it was U it’s kind of like an ice cream scoop but I use it more for baking and it just is so much needer for me a lot of these things I ask for birthday or Christmas things that.
Are going to make my life a little bit easier in the kitchen and they’re perfect gifts cuz I love I’ll just trying new things and just being in the kitchen which is why I’m here in front of the camera sharing things with you all right so that’s about as much of that I can as I could squeeze out and I.
Apologize for the loud noise but you’ll want to drop your muffin tin so that there’s no air bubbles and I’m just going to smooth those out just touch if you wanted to make these a little sweeter this would be the perfect time to um add some cinnamon sugar blend on top again I just want them to be pure.
Pumpkin and pumpkin spice so see you back in about uh 20 minutes while these bake so these actually for me took about 18 minutes I know I initially said 20 minutes but I check about 15 minutes just to make sure yes they are baked through yay so we’re just going to leave this on a wire rack for 15 minutes to cool a little bit then.
We will remove them and let them cool completely so these have been cooling for about 15 minutes you may need to use your knife but um I would let them cool on the rack until they’re ready to serve again if you wanted to make these a little bit more uh sweet I would put like a little cinnamon sugar on the top.
Uh but these are great breakfast muffins slather them with cream cheese or butter but they are delicious and moist so thank you so much for tuning in to our pumpkin frenzy over here at crazy Turtles kitchen hope to see you soon take care p.
