• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent


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


  • Topping:
  • ½ cup Robin Hood® Original All Purpose Flour
  • ¼ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • ¼ cup Robin Hood Oats
  • ¼ cup toasted sliced almonds
  • ½ tsp cinnamon
  • ¼ cup butter, softened
  • Muffins:
  • 1 ¾ cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • ½ tsp each; cinnamon, nutmeg, ginger, salt
  • 2 eggs
  • ½ cup brown sugar
  • ½ cup Vegetable or Canola Oil
  • ½ cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin purée

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
  • Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
  • Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
  • 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.
  • 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.


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