Pumpkin Muffins

Pumpkin Muffins

Oct 26 2016


35 mn

makes 10-12

These are MY favorites! As a snack or for breakfast, they are just so tasty, sweet and moist. I spread some almond butter on top of it and it is just delicious.
They freeze well, so I prepare extra when I have time, freeze them and take them out whenever I need it.


  • 1/4 cup of melted butter, cooled down at room temperature (or coconut oil)
  • 1/2 cup of maple syrup (or honey)
  • 1 cup of pumpkin puree ( NOT pie filling)
  • 1/4 cup of milk (buttermilk is even better)
  • 1 tsp baking soda
  • 1 3/4 cups of whole wheat flour
  • 1 tsp of cinnamon
  • 1 tsp of pumpkin pie spices (can be replaced by 1/2 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of cloves)
  • 1 tsp vanilla extract
  • 1/4 cup of pumpkin seeds ( pepitas to sprinkle on top)
  • 1 pinch of salt


When you bake a cake or muffins try to have your ingredients at room temperature, it will give it a much lighter texture.
Preheat the oven at 325 degrees F. Grease a 12 muffin tin.
In a large bowl, beat the melted butter with the eggs and the maple syrup. Mix in the pumpkin puree and the milk until smooth.
In a separate bowl, mix all the dry ingredients together and slowly add in the egg mixture.
Divide the batter evenly in the muffin tin ( I use an ice cream scooper, it makes it much easier and less messy).
Sprinkle some pepitas on top and a pinch of cinnamon.
Bake for 23-25 minutes, or until a toothpick comes out clean.
Let them cool down on a cooling rack and enjoy!
These freeze nicely, so feel free to make extra.

Latest comments

  • Nadine / Oct 27 2016

    Thank you Virginie… i made these fabulous pumpkin muffins! Easy to make and fast to eat. My children loved them. I can’t wait for your next recipe.

    • Virginie Degryse / Oct 27 2016

      Thxs so much, it makes me really happy to hear that!

Leave a comment