Peppy Pumpkin Muffins

“I have made these as mini muffins and topped with pumpkin seeds for a fun way to celebrate the fall season. I love the spicy flavors of the muffin. I found this in AllYou Magazine in Nov 2009. They are a good stand-by muffin recipe that are quite easy to make. I have added chopped dried cranberries to this too as an extra treat - it only takes about a 1/2 cup or so to give it a bit of a twist.”
24 mini muffins

Ingredients Nutrition


  1. Preheat oven to 350°F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
  2. Sift together flour, baking powder, salt and spices.
  3. In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
  4. Beat in egg, oil, milk and pumpkin puree until well mixed.
  5. Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
  6. Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
  7. Bake for 15-17 minutes till muffins pass the pick test. Let cool in pans 5 minutes before removing to rack to cool completely.

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