Pumpkin Muffins

Pumpkin Muffins

I have been trying different recipes this month using pumpkin purée. I usually bake with pumpkin only in the fall but should start using it all year long, because all desserts that I have tried are delicious. These pumpkin muffins are quick to prepare and you could send them in your kids' lunchboxes for a treat.

When I took my muffins out of the oven, I dipped them in melted butter, then in a sugar and spice blend mixture. Even my husband that does not eat anything with pumpkin loved my muffins with his coffee!

Bake them for Thanksgiving or Halloween this year.


1 1/2 cups all-purpose flour
1/2 cup oats
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup Almond Breeze
2 eggs
1/4 cup Butter, melted
1/2 cup pumpkin purée
1/4 tsp salt

1/2 cup sugar
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 cup Gay Lea butter, melted

1- Preheat oven to 375F. Spray 2 mini muffin pans of 12 muffins.
2- Mix wet ingredients in a large bowl. Add the dry ingredients and mix with a fork.
3- Fill 24 muffin cups.
4- Bake at 375F for 12-15 minutes until a toothpick inserted in a muffin comes out clean.
5- Let cool for 10 minutes. Remove from pan.
6- TOPPING: In a small bowl mix the sugar, cinnamon, allspice, ground ginger, nutmeg together.
7- In another bowl melt the butter.
8- Dip each muffin in butter then in sugar mixture. Enjoy!

Pumpkin Muffins

“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.” #GayLeaFoods