Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups whole wheat pastry flour; 1 cup all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 3/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup canola oil; 1 cup canned pumpkin; 1 cup buttermilk or plain kefir; 1/3 cup dried cranberries

Servings: persons

1 1/2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup canola oil
1 cup canned pumpkin
1 cup buttermilk or plain kefir
1/3 cup dried cranberries

1
Preheat oven to 400 degrees.
2
In a medium bowl, gently stir dry ingredients together (flours, baking powder/soda, salt, spices) and set aside.
3
Beat canola oil, sugar, eggs and vanilla together in the bowl of your KitchenAid(R) Stand Mixer on low-medium speed. Add pumpkin and mix on low until combined.
4
Scrape down the sides, then alternate adding part of the flour mixture and part of the buttermilk/kefir, until batter is just barely incorporated.
5
Add 1 teaspoon flour to the cranberries and toss until they're coated (this prevents them from sinking to the bottom of the muffins), then stir cranberries into the muffin batter with a spatula.
6
Line a muffin tin with paper muffin cups, spray with cooking spray, and fill each cup 3/4 way up with batter.
7
Bake at 400 for about 18 minutes or until a toothpick comes out clean.
8
Let cool on a rack for 10 minutes before enjoying.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour, 1 cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Muffins

How did you like this recipe?

Frequently Asked Questions