Pumpkin Molasses Mini Muffins
While this muffins make a great addition to a healthy breakfast, don’t let that limit you! This batch of muffins went so quick in our house because they made the perfect little snack anytime of day. Mini muffins are perfect for little hands and homemade muffins are often leaps and bounds more nutritious than store-bought options.
This recipe calls for molasses which gives a rich depth of flavor that I really enjoy having this time of year. It is, however, a love-it-or-hate-it kind of thing so I wasn’t sure what my toddler would think. She warmed up to them with time but didn’t request them as often as some other types of muffins we make. Still I was glad she was up for trying them and expanding her palate.
I used molasses as the sweetener partially because I love the flavor, but also because it is a good source of dietary iron. I am currently in my second trimester of pregnancy, a time when my body will produce 50% more blood volume. Including healthy sources of iron in my diet helps ensure the healthy production of red blood cells. This recipe also calls for pumpkin, a great source of dietary fiber, vitamin A, and other beneficial antioxidants.
The last ingredient stand out I will mention is buckwheat! This flour is nutrient-packed and gluten-free (confusing with wheat in the name) and actually comes from a seed instead of a grain. Buckwheat can help maintain healthy blood sugar, support digestion, and provide antioxidants necessary for cell function and optimization. In summary, these things are good for you and you should make these muffins!
3/4 cup of flour (I used GF blend from @bobsredmill)
3/4 cup of buckwheat flour (sprouted is best if available!)
1/2 cup of GF rolled oats, 2 Tbs for topping
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin spice
Pinch of salt
3/4 cup unsweetened apple sauce
1 cup pumpkin purée
2 eggs (flax egg works too!)
1/4 cup molasses
1/4 cup maple syrup
2 tsp vanilla
Combine dry ingredients in a large mixing bowl.
Combine wet ingredients separately and then fold into dry mixture.
Pour batter into greased mini muffin tin (leaving a little room for muffins to rise).
Sprinkle with reserved oats.
Bake at 350 for 10-12 min, until fork comes out clean.
Enjoy! These muffins freeze well and keep for a few days!
(Recipe inspired by Southern in Law)