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pamelas products pumpkin muffin copycat recipe
Pamela Dunlap

Pamelas Products Pumpkin Muffin Recipe

When you think of indulging in Pamela's Products Pumpkin Muffins, imagine how delightful they are with a hot cup of coffee or tea.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 249
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups + 1 tablespoon Pamela’s Baking & Pancake Flour Blend
  • 3 tablespoons rich Dutch-process cocoa powder
  • ½ cup packed dark muscovado sugar
  • ¼ cup blackstrap molasses
  • 1 teaspoon Ceylon cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 cup pure pumpkin purée
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • ½ cup dark chocolate chunks
  • ¼ cup finely chopped candied ginger

Equipment

  • Muffin tin

Method
 

  1. Before mixing anything, preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly right from the start.
  2. Use muffin liners or grease your muffin tin well. This will help prevent the muffins from sticking and make your cleanup a breeze.
  3. In a medium bowl, whisk together Pamela’s Baking & Pancake Flour Blend, cocoa powder, muscovado sugar, cinnamon, ginger, nutmeg, and sea salt. Ensure there are no lumps for a smooth batter.
  4. In a large mixing bowl, combine the pumpkin purée, eggs, melted butter, molasses, and vanilla extract. Stir until well blended. The mixture should be creamy and smooth.
  5. Slowly add the dry ingredients to the wet mixture. Gently fold until just combined, being careful not to overmix. This maintains the muffins' lightness.
  6. Fold in the dark chocolate chunks and candied ginger for bursts of flavor. These additions elevate your muffins and makes them extra special.
  7. Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full. This leaves room for the muffins to rise without spilling over.
  8. Place the muffin tin in the preheated oven. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Let them cool completely before enjoying, if you can wait that long!

Nutrition

Calories: 249kcalCarbohydrates: 17gProtein: 7gFat: 18gSaturated Fat: 9gCholesterol: 37mgSodium: 136mgFiber: 5gSugar: 7g

Notes

  • Don’t Overmix: Mix until just combined. Overmixing can lead to dense muffins.
  • Use Fresh Pumpkin: If possible, opt for fresh pumpkin purée. It enhances flavor compared to canned options.
  • Experiment with Add-ins: Try adding chopped nuts, seeds, or other dried fruits for variation.
  • Check Oven Temperature: Ensure your oven is correctly calibrated, as inaccurate temperatures can affect baking times.
  • Cool Completely: Allow muffins to cool completely before storing to maintain moisture.

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