Pumpkin Leaf Muffins

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Pumpkin Leaf Muffins

star rating (17) rate this recipe »
Published prior to 2008

These muffins can be baked in our autumn leaf molds for a special seasonal touch, or as a regular muffin. You can customize their flavor with grated carrots, raisins, oatmeal, or 3/4 cup chocolate chips, chopped nuts or apples, or cinnamon chips.

On their own, they're wonderful with a dab of Maple Cinnamon Butter (recipe follows).

1 cup (8 ounces) pumpkin (about 1/2 of a 15 ounce can)
2 large eggs
1/2 cup (4 ounces) packed brown sugar
3 tablespoons (2 5/8 ounces) vegetable oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
1/2 cup (4 ounces) milk
1 1/2 cups (6 3/4 ounces) King Arthur Unbleached All-Purpose or King Arthur Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 400°F.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder, and baking soda together. Add all at once to the wet ingredients and mix until all ingredients are well combined. Drop about 3 tablespoons (or a scant quarter cup) of the batter into the greased leaf molds, or the wells of a prepared muffin pan. Bake for 16-18 minutes, until firm to the touch for leaf molds; 18 to 20 minutes for regular muffins. Yield: 16 to 18 leaf shaped muffins, or 12 regular muffins.

Maple Cinnamon Butter

1/2 cup (1 stick, 4 ounces) butter
2 teaspoons cinnamon
1 tablespoon maple syrup
2 tablespoons (1 ounce) brown sugar

Beat all the ingredients together until the mixture is smooth. Serve with Pumpkin Muffins.

Reviews

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  • star rating 01/20/2015
  • member-lizt2 from KAF Community
  • The measurements were exact and I always appreciate that for uniformity. Recipe was easy to put together with ingredients that most of us have on hand. It turned out well. They're good - not great. I thought the cinnamon butter would make them great, but no. I like that they are low sugar but I probably won't make these again. I may make the cinnamon butter again (without the maple syrup); it would be great on a piece of toasted french bread. I'm going to recommend the recipe because it's well written. They have a mild pumpkin flavor. Just a matter of preference and I felt these were not very flavorful.
  • star rating 08/20/2014
  • Mollieko from KAF Community
  • I put dried apples, raisins and shredded carrots in this recipe. The muffins were delicious! This recipe is very easy to follow. I can't wait to bake more variations.
  • star rating 11/16/2013
  • Emily from Chicago, IL
  • I was looking for a lower sugar, lower fat pumpkin bread and so was happy to come across this recipe. I made it in a loaf pan with white whole wheat flour and added walnuts and raisins. The result was delicious - not as cake-like/desert-like as versions you find elsewhere on this site or in bakeries - but perfect for breakfast and less guilt-inducing when I gave some to my very picky toddler! I will definitely make again, perhaps with some oatmeal mixed in.
  • star rating 11/09/2013
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  • star rating 09/17/2013
  • Frauline from KAF Community
  • I made these muffins just this morning (two batches actually). They came out great! So moist and delicious I just HAD to taste one! I did add a bit more spice to the batches, such as Allspice and Cinnamon. This is my first go around with KAF recipes, but not at baking. I thought I would try the variations as suggested. I did have some baby carrots on hand, so I added them - about 6 or 7, (shredded) to the second batch, along with 1 TBS of raisins. The first batch was basically prepared as is with the addition of the extra spices. Both were tasty and I can see why you can play around and incorporate other delicious foods as variations. This is definitely a keeper!
  • star rating 09/19/2012
  • clmocs from KAF Community
  • I made these as mini muffins and think I perhaps needed either a cooler oven or a little less time (I checked them at 15 minutes). They are delicious but are on the slightly overdone side. Will definitely make them again though. Might amp up the spices a bit next time as well.
  • star rating 11/07/2011
  • angmichaud from KAF Community
  • I have made these muffins several times and they are always delicious! I subbed maple syrup as I don't have any molasses on hand - they still have a wonderful color, texture and taste. I am baking today for visiting relatives - I think I'll double the recipe and add chocolate chips. Or dried cherries, or pecans, or...
  • star rating 11/05/2011
  • norakain7605 from KAF Community
  • I made these with whole wheat flour, and they were light and delicious. I didn't have molasses so I substituted some boiled cider. Good muffin, not too sweet.
  • star rating 10/23/2011
  • aryakia from KAF Community
  • Absolutely delicious! My younger one who is picky and I have sometimes problem feeding him liked them so much and ate three of them in a few minutes :) They are also so easy to make in a little time. Sara From Hauppauge, NY
  • star rating 10/13/2011
  • MrPuppersDog from KAF Community
  • Yummy!!! I ate my muffin right out of the oven. I followed most of the recipe but substituted maple syrup for the molasses because I didn't have any. I also used white whole wheat flour. Next time I might add nuts or dried fruit for a change.
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