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Author Notes: I recently posted a similar recipe for chocolate pumpkin gingerbread mini-loaves. I’ve dialed back the ginger a bit and added a streusel topping for this muffin variation. Enjoy!! ;o) —AntoniaJames
Makes 12 muffins
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- ½ cup neutral oil (sunflower seed, canola, safflower, etc.)
- 1/3 cup unsulphured molasses
- ½ cup unsweetened cocoa
- ¼ cup dark brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 ¾ cup (1 small can) organic pumpkin puree
- 1/3 cup applesauce
- ½ cup chopped walnuts (or pecans) plus more for the streusel topping (see below)
- 1 tablespoon raw sugar
- 1 tablespoon brown sugar
- 2 tablespoons ice-cold butter, cut into tiny bits
- 2 tablespoons finely chopped walnuts or pecans
- ¼ teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Tiny pinch of ground cloves
- Heat oven to 350 degrees Fahrenheit. The shelf on which you’ll be baking the mini-loaves should 1/3 up from the bottom. Using a bit of vegetable oil, grease a standard muffin tin.
- In a medium bowl, whisk together the flour, soda, salt and spices listed for the muffins.
- In a small bowl, work together the ingredients for the streusel topping using your fingertips until thoroughly mixed. It’s perfectly okay for there to be small bits of butter.
- Warm the oil until it’s hot to the touch. I do this in my Pyrex 1-cup measure in the microwave on full power for a minute. If you don't have a microwave, you can skip this step.
- In a large bowl, stir together the warm oil, molasses, brown sugar, cocoa and vanilla and beat until well blended. Add the eggs. Beat vigorously until thick, glossy, and thoroughly combined. (Tip: If you measure the molasses in the same measuring cup that you used to measure the oil, the molasses will slide right out.)
- Stir half of the pumpkin puree into the wet ingredients. Add half of the dry ingredients and stir to blend. Stir in the remaining pumpkin puree and the applesauce.
- Add the remaining flour and the chopped nuts to the batter. Stir until combined, but do not overbeat.
- Spoon into the muffin tin. The cups will be nearly full. Sprinkle on the streusel topping.
- Bake for 25 – 28 minutes. Check by touching the center of a muffin gently with your index finger. If it springs back up, the muffins are ready. If not, bake for another 2 – 3 minutes and check again. Remove from the oven, let cool in the tin for at least 5 minutes, and then gently remove to a cooling rack.
- Enjoy! ;o)
- This recipe was entered in the contest for Your Best Breakfast Baked Good