Pumpkin Molasses Mini Muffins!

Pumpkin Molasses Mini Muffins

5 stars (3 ratings)


  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1/3 cup canola or melted coconut oil
  • 2 tbs ground flaxseed
  • 1 tsp vanilla
  • 1/4 cup blackstrap molasses
  • 1 cup sugar
  • 1 2/3 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


  • Preheat oven to 350 degrees. Lightly grease mini muffin pan.
  • In a large bowl, whisk together canned pumpkin, water, canola or melted coconut oil, ground flaxseed, vanilla, molasses and sugar until well combined.
  • In a separate bowl, mix together the spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg with a wooden spoon.
  • Add wet ingredients to the dry and stir with the wooden spoon until just combined. Do not over mix. The batter will be fairly thick.
  • Divide the batter into the mini muffin pan, filling them about 3/4 of the way full.
  • Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for 5-10 minutes, and then serve to your little ones! These also freeze well.
  • Variation: Add mini chocolate chips to the batter before baking.

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