Pumpkin Gingerbread Muffins

These beauties have all the tastes of fall in one perfect bite!  I want to eat them morning noon and night!  I topped mine with organic coarse granulated sugar to make them extra fancified.


3 eggs

1 c. molasses

1 c. brown sugar

2 c. whole wheat flour

1 1/2 c. flour

1 Tbs. baking soda

1 Tbs. ground cloves

3 tsp. ground ginger

2 tsp. ground cinnamon

1 1/2 c. canned pumpkin

1/2 cube. butter, melted

1 c. hot water


Mix wet ingredients in a large bowl.  Combine dry ingredients in a separate bowl, and whisk to combine.  Stir dry ingredients into wet ingredients and mix until just combined (do not overmix).  Bake at 350 degrees.  Regular sized muffins for 22-27 minutes.  Mini muffins 9 minutes.  Done when toothpick inserted in the center comes out clean.

Makes 36 regular size muffins or 64 mini muffins.