Pumpkin muffins are a pretty big deal in my family. My little sister once wrote a poem about herself that began, “I come from pumpkin muffins.” Yep, really. These ones are adapted from my family banana bread recipe, with some spices and flavors changed up, and a topping of pepitas for crunch.
1/2 cup butter, softened
1 cup sugar
1 cup pumpkin puree
1/2 teaspoon vanilla
2 tablespoons molasses
1/2 cup cold water
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Raw pepitas for topping
Preheat your oven to 350º Fahrenheit and grease a muffin pan with butter, or line with muffins liners.
With an electric mixer, cream butter and sugar. Beat in eggs until light and fluffy. Beat in pumpkin puree until mixed thoroughly, then add vanilla, molasses and water and mix again until thoroughly incorporated.
In a separate bowl, whisk together flour, baking soda, salt, and spices. Add to wet ingredients and mix until fully combined.
TIP: For perfectly portioned and neat muffin batter distribution, use an ice cream scoop with a trigger to portion and deposit the batter in each cup.
Scoop into muffin tin and sprinkle the top of each muffin with a few to several pepitas. Bake for 18-20 minutes, or until a tester inserted into the center of the loaf comes out clean. Turn muffins out of tin and place it on a wire rack to cool, or just a cool surface.
Best served immediately, while still warm (with a little bit of extra butter) but will keep for a few days.