Pumpkin Muffins

10/22/2013 09:38 am ET | Updated Dec 22, 2013

Here's the plain truth: making a quick bread takes too long in the oven (50 minutes!). If I'm going to bake something, I want it fast. Therefore, I always make quick breads and muffins in my tiny cupcake tin, making them just the right size to eat three -- which is still less calories than eating one full-size muffin. And there are no crumbs from cutting up a loaf, either. This recipe is no fuss; it takes just 15 minutes to bake. And it gets rave reviews from everyone!

I like my pumpkin a little gingery and filled with spices, too. These little things taste like autumn. And no, one is not enough. But seriously, you can make this as a loaf or in full-sized muffin tins; all you have to do is change the baking time. You know when it's done when a knife comes out clean.

Pumpkin Muffins


  • 1 cup white flour
  • 1 cup whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup sugar
  • 1/3 cup maple syrup
  • 1 Tablespoon molasses
  • 1 cup cooked and drained pumpkin
  • 1 egg
  • 1/3 cup melted butter
  • Turbinado sugar for sprinkling on the top
  1. Preheat oven to 350 degrees
  2. Mix everything together.
  3. Put it in your baking dish/tin and bake until done.
Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!

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