Pumpkin Muffins | Recipes

Pumpkin Muffins

(86) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins
Freezing:excellent

Everyone will be a pumpkin lover after trying these moist spiced muffins. For an extra burst of flavour, serve them with cream cheese.

Ingredients

Cake

1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
1 ½ cups 375 mL Robin Hood All Purpose Whole Wheat Flour
1½ cups 375 mL packed brown sugar
2 tsp 10 mL baking soda
2 tsp 10 mL baking powder
1 tsp 5 mL salt
1 tsp 5 mL cinnamon
¼ tsp 1 mL cloves
4 eggs
2/3 cup 150 mL Crisco® Vegetable or Canola Oil
½ cup 125 mL unflavoured yogurt
2½ cups 625 mL pumpkin purée

Topping

¼ cup 50 mL pumpkin seeds

Directions

  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Combine flours, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in large bowl.
  3. 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.
  4. 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.

Nutritional Information

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