Pumpkin Muffins

Appies & Snacks, Breakfast, Desserts & Baking, Recipes, Snacks

Pumpkin Muffins

Judging from my recent posts I’m clearly addicted to all things pumpkin. Truthfully, I’m constantly looking for ways to hide vegetables in my two year old son’s food. After all, he is my toughest critic! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. You can substitute gluten-free flour blend for all of the flour to make them gluten-free.

Makes 1 dozen muffins


Dry Ingredients:

  • 2 c. flour (I usually substitute half for whole wheat flour)
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/4 c. white sugar
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • pinch cloves
  • ½ tsp. ground ginger
  • ½ c. raisins (optional)
  • 1/2 c. roasted pumpkin seeds


Wet Ingredients:

  • 1 ½ c. pumpkin puree (not the pumpkin pie filling!)
  • ½ c. brown sugar
  • 2 eggs, well beaten
  • 1 tsp. vanilla
  • ¼ cup milk
  • 1/3 c. vegetable oil or melted butter



  1. Preheat oven to 350F. Line a muffin tin with paper baking cups.
  2. In a large bowl combine all of the dry ingredients except for the pumpkin seeds, and mix together with a whisk until mixed.
  3. In a medium bowl combine all of the wet ingredients with a whisk until smooth.
  4. Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined. Don’t over-mix.
  5. Spoon the batter into the prepared muffin tins until they are ¾ full and sprinkle the top of each muffin with about 1 tsp. of the pumpkin seeds.
  6. Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 20-25 minutes.


Pumpkin Muffins



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10 Comments on “Pumpkin Muffins”

  1. Patricia

    Hi Tori, Love your recipes! I tried this muffin recipe today and it didn’t really work well for me. Is there supposed to be oil or butter in the recipe? Mine also took much longer to bake than 15 min – should the heat be higher? Thanks so much!

    1. Tori Wesszer

      Hi Patricia,
      I’m so sorry for the delay! Yes there should have been some fat in the recipe, not sure what I was thinking it’s a mistake, my apologies!!! I have revised the recipe now after making them again (I didn’t want to respond until I had a chance to test it out for myself). I have some ideas to improve it even more, but the recipe works now with my revisions. Thank you so much for following and for taking the time to give me your valuable feedback, I really appreciate it! Oh, and I agree that the baking time should be longer, the oven at the cabin isn’t the same as my oven in Kelowna, so I revised that as well. Take care!!!

  2. Charlotte

    I just made these and they are delicious! I’ve been meaning to try them for a while now and I am so glad I finally got around to it. Big hit with the family! Thanks Tori!

  3. Patricia

    Thank you for the update! I will def make them again. I enjoy following your blog and love all the recipes. Keep It up!

  4. A Life Shift

    Hello Tori, I only have a counter top oven and limited kitchen storage space, so I was thinking about modifying this recipe into a loaf / cake so I can use one of the glass dishes I already have. Do you think that would work? Also do you think this recipe is appropriate for my 14 month old? I’d like to make something with his little pumpkin leftover from Halloween. Thanks!

    1. Tori Wesszer

      Hi Alison,
      Yes I think it would work in a loaf pan, you would just want to adjust the baking time to around 40 minutes (until firm to the touch or a toothpick inserted into the centre comes out clean). Just make sure your pumpkin is a baking pumpkin (aka sugar pumpkin) not a regular one from the supermarket as those ones aren’t meant for eating!

  5. Nikki

    Hi Tori, I made these today and they were delicious. They only thing is they stuck really bad to the baking cups? I find this happens often with other recipes. Could it be because I use flax eggs?

    1. Tori Wesszer

      Hi Nikki,
      Thanks for the note! Yes it’s possible, but I think that it could be because they are lower in fat. I will try to test them to see if I have the same experience and will add it to my list to test out some tweaks if so!

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