Pumpkin Muffin Recipe

Name: Pumpkin Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Buttermilk, Milk Or Almond Milk; 1/2 whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk); 2-1/4 cups Whole Wheat Flour; 3/4 cups Sugar; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1 teaspoon Ground Ginger; 1/2 teaspoons Salt; 1/4 cups Melted Butter; 1/4 cups Vegetable Oil; 1 cup Pureed Or Mashed Pumpkin; 1 whole Egg; Cinnamon, For Dusting Over Muffins

Servings: persons

1/2 cups Buttermilk, Milk Or Almond Milk
1/2 whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk)
2-1/4 cups Whole Wheat Flour
3/4 cups Sugar
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1 teaspoon Ground Ginger
1/2 teaspoons Salt
1/4 cups Melted Butter
1/4 cups Vegetable Oil
1 cup Pureed Or Mashed Pumpkin
1 whole Egg
Cinnamon, For Dusting Over Muffins

1
1. Preheat oven to 375u00b0F and line 12 muffin tins with paper liners.
2
2. If you are using milk or almond milk (I use almond milk) you will need to mix together the milk/almond milk with the lemon juice and let it stand for 5 minutes.
3
3. Combine flour, sugar, baking powder, baking soda, ginger, and salt.
4
4. In a separate bowl, whisk butter, oil, pumpkin, egg and your milk of choice.
5
5. Fold wet mixture into the dry until just combined.
6
6. Fill your muffin cups, top the batter with a dusting of cinnamon and bake for 20-25 minutes.
7
Enjoy!

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cups Buttermilk, Milk Or Almond Milk, 1/2 whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk), 2-1/4 cups Whole Wheat Flour, 3/4 cups Sugar, and more.

Yes, Pumpkin Muffin 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.

Pumpkin Muffin

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