• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 18 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1½ cups packed brown sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2/3 cup Crisco® Vegetable or Canola Oil
  • 4 eggs
  • ½ cup unflavoured yogurt
  • Cake
  • 1 ½ cups Robin Hood All Purpose Whole Wheat Flour
  • ¼ tsp cloves
  • 2½ cups pumpkin purée
  • Topping
  • ¼ cup pumpkin seeds

Serving Size: 18 muffins


Serving Size: 18 muffins

  • Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  • Combine flours, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in large bowl.
  • Beat eggs, oil, yogurt and pumpkin together in a separate bowl until well blended. Add to flour mixture, stirring until blended. Spoon into prepared muffin cups. Sprinkle with pumpkin seeds.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pan and place on wire cooling rack.


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