Pumpkin & Sorghum Molasses Muffins with Cinnamon Streusel Topping


During our honeymoon, we fell madly in love with each other an amazing sticky sorghum cake and cinnamon ice cream dessert from FIG in Charleston. The cake is served warm, topped with a thick molasses sauce and a scoop of creamy ice cream. The photo that I took of the dessert isn’t very good, but that’s because FIG has delightfully flattering lighting, so it’s a fair trade-off. 

The distinct, rich taste came from the sorghum molasses. After the honeymoon, I found a bottle of sorghum molasses, unopened, in my pantry and knew I just had to find ways to use this unsung hero in my recipes. I decided to lift the moratorium on cooking with pumpkin with this recipe. I had a hunch that pumpkin and sorghum molasses would pair together nicely and as usual I was right! The muffins are dense, rich, and not dry at all (a dry muffin is the worst thing ever, isn’t it?). 

Perched on top of the muffins is a crumbly, cinnamon streusel topping laced with almond extract, because husband and I love almond flavor. If you don’t, though, swapping it out for vanilla would be just fine. Here’s a cross-sectional:



The muffins smelled amazing while baking. Ketch tried to wait out the baking time by sitting right in front of the oven: 


But my homegirl Mops knew better and just took a nap instead. 


Neither dog was rewarded with so much as a morsel of these delicious muffins, though. Husband and I took care of a couple of them ourselves and he brought the rest with him to work to say goodbye to a co-worker on her last day at the office. I would imagine that after these muffins, though, she was second-guessing her decision to move on to a new career. 


Pumpkin & Sorghum Molasses Muffins with Cinnamon Streusel Topping
Makes 6 giant muffins or 12 regular muffins


For the muffins, you will need:

  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 1/2 cups all-purpose white flour
  • 1 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 of a 7.5 ounce can of pumpkin puree
  • 1/4 tsp. Valencia orange peel
  • 1 tbsp. sorghum molasses
For the cinnamon streusel topping, you will need:
  • 1/2 cup all-purpose white flour
  • 1/4 cup brown sugar
  • 1/2 stick butter (1/4 cup); cold
  • 1/2 tsp. cinnamon
  • 1/4 tsp. almond extract
Method:
  • Preheat the oven to 350. Grease and lightly flour muffin tin. 
  • In a medium bowl, stir together flour, baking soda, spices, and salt. Set aside. 
  • In a large bowl or in a standing mixer, combine sugars, oil, and eggs. 
  • Add vanilla extract, molasses, and pumpkin puree and stir for a couple of minutes. 
  • Gradually add in the flour mixture, about 1/3 at a time, until just combined (do not over-mix). 
  • Fill muffin tin wells to ~1/2 to 2/3 full. 
  • To make the streusel, combine with a fork all ingredients, mashing together until ingredients are mixed and clumps form. 
  • Scatter streusel mixture evenly across the top of the muffins. 
  • Bake at 350 for 25 minutes (if you are making large muffins), or about 15 minutes for regular sized muffins. 

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