Pumpkin Spice Muffins | Recipes

Pumpkin Spice Muffins

(142) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

Try these tempting pumpkin muffins that are bursting with flavour. They’re filled with cinnamon, nutmeg and ginger, and covered in an irresistible oat and almond topping.



½ cup 125 mL Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre or Robin Hood® Original All Purpose Flour
¼ cup 50 mL SUGAR IN THE RAW® Natural Turbinado Sugar
¼ cup 50 mL Robin Hood Oats
¼ cup 50 mL toasted sliced almonds
½ tsp 2 mL cinnamon
¼ cup 50 mL butter, softened


1 ¾ cups 425 mL Robin Hood Nutri Flour Blend Omega-3 & Fibre or Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
½ tsp 2 mL each; cinnamon, nutmeg, ginger, salt
2 eggs
½ cup 125 mL brown sugar
½ cup 125 mL Crisco® Vegetable or Canola Oil
½ cup 125 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp 5 mL vanilla extract
1 cup 250 mL pure pumpkin purée


  1. Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
  2. Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
  3. Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
  4. Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.
  5. Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.


  • For a sweeter topping, mix 3 tbsp (45 mL) brown sugar with 1 tsp (5 mL) cinnamon and sprinkle evenly over muffins before baking.

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!