Pumpkin Molasses Muffins

Pumpkin Molasses Muffins are a warm and spiced moist muffin that gets taken to the next level with an oats streusel topping. The pumpkin spices of cloves and cinnamon make this the perfect Fall muffin!


For Pumpkin Muffins
2 cups all-purpose flour
1 cup white sugar
1/4 cup dark brown sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 15oz can pumpkin puree
1/2 cup vegetable oil
2 tablespoons molasses

For the Streusel Topping
4 tablespoons softened butter
1 tablespoon white sugar
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
5 tablespoons quick oats
2 tablespoons all-purpose flour


  1. Preheat your oven to 350 degrees. In a large bowl combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 teaspoon of baking soda, 3/4 teaspoon of salt, 3 teaspoons cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves. Use a whisk to make sure everything is combined.
  2. In a separate large or medium bowl, lightly whisk 2 eggs, then stir in the 15oz can of pumpkin puree, 1/2 cup oil, 1/4 cup brown sugar, and the 2 tablespoons of molasses. Stir until everything has blended together.
  3. Next, pour the pumpkin mixture into the flour mixture and stir until the wet batter has formed. Don’t over mix, just stir it enough until no more dry flour mixture is visible.
  4. To make the streusel topping, combine 4 tablespoons of softened butter with 2 tablespoons of white sugar, 2 tablespoons of dark brown sugar, 5 tablespoons of quick oats, and 2 tablespoons of flour. Stir until combined.
  5. Grease your muffin tins or line with paper muffin holders, spoon the pumpkin muffin batter into each muffin holder and fill 3/4 of the way high. Top each muffin about a tablespoon of the streusel, then bake for 30 minutes.


I made these both with muffin liners and without, they come out the same way.

Keywords: pumpkin molasses muffins