Momosita's Pumpkin Muffins Recipe

Name: Momosita's Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup white flour; 2 tablespoons ground flax seeds; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 (15 -16 ounce) can pumpkin puree; ⅓ cup butter, melted; ½ cup whole milk; ½ cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs, beaten; 1 teaspoon vanilla

Servings: persons

1 cup whole wheat flour
1 cup white flour
2 tablespoons ground flax seeds
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (15 -16 ounce) can pumpkin puree
⅓ cup butter, melted
½ cup whole milk
½ cup brown sugar, packed
½ cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla

1
In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2
Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
3
Stir pumpkin mixture into the dry ingredients until moistened.
4
Do not overmix.
5
Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
6
Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375 for 20 to 25 minutes.
7
Remove from oven and set on a baking rack for 5 minutes.
8
Serve warm or at room temperature.

688

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup white flour, 2 tablespoons ground flax seeds, 2 teaspoons baking powder, and more.

Yes, Momosita's Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Momosita's Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions