1 1/2 cup (375 ml) unbleached all-purpose flour

1/2 cup (125 ml) rolled oats

1/2 cup (125 ml) wheat bran

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) ground cinnamon

1/4 teaspoon (1ml) ground nutmeg

1/4 teaspoon (1ml) ground ginger

3/4 cup (180 ml) homemade or store-bought pumpkin purée

3/4 cup (180 ml) milk

1/2 cup (125 ml) sugar

1/4 cup (60 ml) unsalted butter, melted

2 eggs

3 tablespoons (45 ml) molasses

With the rack in the middle position, preheat the oven to 180°C (350°F). Line 12 muffin cups with paper or silicone liners.

In a large mixing bowl, combine the dry ingredients. Set aside.

In another bowl, whisk together the remaining ingredients until well combined. Pour over the dry ingredients and mix gently with a fork until the flour is just moistened. Do not overmix.

Divide the batter among the muffin cups. Bake until a toothpick inserted in the centre of a muffin comes out clean, about 30 minutes. Unmould onto a cooling rack and let cool.

In Recipes-list.com we have selected the most viewed recipes from category - Muffins And Dessert Breads . Enjoy the best recipes specially selected for you! Pumpkin–Molasses Muffins is the right choice that will satisfy all your claims.