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These tender and flavorful muffins are just as perfect slathered with butter for breakfast as they are for an afternoon treat.

This is a great way to use up any extra puree you may have on hand, and if you want to change things up, you can replace the pumpkin with an antioxidant-packed fall vegetables (think pre-roasted butternut squash or sweet potato) at a 1:1 ratio. While the flavor profile evokes autumn, you can make them any time of the year for a delicious hit of nostalgia.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 15 min

Prep Time: 15 min

Cook Time: 25 min + 35 min cooling time

Serves: Makes 16

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp fine sea salt
  • ¾ cup dark demerara sugar, lightly packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 1/2 cups fresh or canned pumpkin puree
  • 1/2 cup whole milk
  • 2 eggs
  • 1 tsp vanilla extract
  • Icing sugar, for dusting
  1. Preheat oven to 350°F. Generously butter 16 cups of 2 12-cup muffin pans or fill with paper liners.
  2. Combine flour with baking powder, spices, and salt in a medium bowl. Set aside. Combine sugars with melted butter, using a sturdy whisk, in a large bowl until combined. Whisk in pumpkin, milk, eggs, and vanilla until smooth. Whisk in flour mixture until batter is very smooth. Spoon batter among prepared cups.
  3. Bake in centre of oven until a cake tester inserted into the centre of a muffin comes out clean, 22 to 24 minutes. Let cool in pan for 5 minutes. Remove muffins to a rack and let cool completely, 30 minutes. Lightly dust with icing sugar.

How to Store It

Muffins will keep at room temperature in an airtight container for up to 4 days.

Pumpkin Muffins Recipe by Casa de Suna
Pumpkin Muffins; healthy snacks

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