Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/4 cup (60 ml) light olive oil; 1 cup (245 g) pumpkin, freshly cooked or canned; 1/4 cup (60 ml) skim milk; 3/4 cup (150 g) granulated sugar; 1/2 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 3/4 cups (219 g) unbleached, all-purpose flour; 1/2 cup (120 g) chocolate chips, mini or regular

Servings: persons

2 large eggs
1/4 cup (60 ml) light olive oil
1 cup (245 g) pumpkin, freshly cooked or canned
1/4 cup (60 ml) skim milk
3/4 cup (150 g) granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 3/4 cups (219 g) unbleached, all-purpose flour
1/2 cup (120 g) chocolate chips, mini or regular

1
1.
2
Preheat oven to 350F (180C).
3
Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
4
2.
5
Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
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3.
7
Select Variable 1.
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4.
9
Turn machine on and slowly increase speed to Variable 5.
10
5.
11
Blend for 10 seconds.
12
6.
13
In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
14
7.
15
Pour pumpkin mixture into bowl containing dry ingredients.
16
Mix by hand just until dry ingredients are moistened.
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8.
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Spoon into the prepared muffin pan, filling each cup 3/4 full.
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9.
20
Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
21
10.
22
Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan.
23
Serve warm or at room temperature.

665

kcal

Calories

Fat

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

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 11 ingredients. The key ingredients include: 2 large eggs, 1/4 cup (60 ml) light olive oil, 1 cup (245 g) pumpkin, freshly cooked or canned, 1/4 cup (60 ml) skim milk, and more.

Yes, 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!

Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions