Pumpkin Muffins

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These pumpkin muffins are a tasty treat to have as part of a on-the-go breakfast or lunch, or to enjoy as a snack. Whip up a batch of these Pumpkin Muffins on the weekend for a quick addition to your meals or snacks.  These freeze well.

These Pumpkin Muffins are loaded in beta-carotene from the pumpkin and rich in comforting fall flavours.

Leftover pumpkin puree is delicious in a DIY Pumpkin Spice Latte, in pancakes, in smoothies or in yogurt.

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Pumpkin Muffins
Prep time
Cook time
Total time
These muffins are a delicious way to refuel with comforting and fiber-rich carbohydrates.
Recipe type: Muffins, snack
Serves: 24
  • 3 cups whole wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 cup raisins or chopped dates
  • 2 eggs
  • ½ cup sugar
  • ⅔ cup neutral flavoured oil
  • 2 cups cooked pumpkin puree (not pie filling)
  • 1 cup milk
  1. Pre-heat oven to 400 degrees F.
  2. Combine first 8 dry ingredients into a large bowl. Stir thoroughly. Make a well in the center.
  3. In a medium bowl, whisk the eggs until frothy. Mix in sugar, oil, pumpkin and milk.
  4. Pour the "wet" ingredients into the "dry" ingredients. Stir to moisten.
  5. Line muffin tins with muffin liners or lightly mist with vegetable oil spray. Fill muffin tins until ¾ full. Bake for ~17 -19 minutes. Remove from pan.
  6. Enjoy with a dollop of fruit jam or a piece of cheese.

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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