Pumpkin Muffins

8 Reviews
71% would make this recipe again

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2 cups white flour (all purpose) 260 g
2 tsp baking powder 5 g
1 tsp ground cinnamon 3 g
1/2 tsp gingerroot, grated 2 g
1 pinch nutmeg
1 pinch salt 0.2 g
2 eggs size large
1/2 cup sugar 110 g
1/3 cup canola oil 85 mL
1/2 cup milk, partly skimmed, 2% 125 mL
1 1/2 cup pumpkin, puréed 340 g

Before you start

A blender or food processor and a hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. Put the pumpkin, whole, on a baking sheet and bake for about 1 h until soft. Let it cool down, remove the seeds, carve out the pulp then purée it in a food processor . Take the required quantity and put the rest in the refrigerator or in the freezer for future use in another recipe.
  3. In a bowl, combine the flour, baking powder, cinnamon, grated ginger, nutmeg, and salt. Set aside.
  4. In a large mixing bowl, beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4 min. Gradually stir in the oil then the milk, alternating with the flour mixture. Mix until homogeneous, then gently fold in the pumpkin purée using a spatula.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for about 25-30 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




8 g

12 %

Saturated 0.9 g
+ Trans 0.2 g

5 %


40 mg


70 mg

3 %


27 g

9 %


1 g

4 %


10 g

Net Carbs

26 g


4 g

Vitamin A

17 %

Vitamin C

2 %


5 %


10 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Folacin, Selenium, Vitamin A
Source of  :
Calcium, Iron, Manganese, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½

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8 Reviews (6 with rating only) 71% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 28, 2013 | I would make this recipe again

Very nice seasonal recipe. I used 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger and nutmeg, and I made them with whole white flour and brown sugar. 1/2 a cup of sugar was just enough; they were not too sweet like some muffins can be. You needed quite a light hand with the flour mixing so as not to knock all the air out of the eggs, but it was a very fluffy batter! I will add this recipe to my annual autumn baking. ^_^

Useful 4
november 06, 2013 | I would make this recipe again

Super bon quoique j'ai modifié la recette. Au lieu de l'huile j'ai mis de la purée de bananes.

Useful 0

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