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Pumpkin muffins

Add a piece of fresh fruit or a glass of milk and all your little ghosts and goblins will enjoy.
Pumpkin muffins
18 servings / 20 min 

Prep 5 min / Cook 15 min 

Ingredients
  • 1/4 cup (50 mL) canola oil 
  • ½ cup (125 mL) molasses 
  • 1/4 cup (50 mL) brown sugar 
  • 2 cups (500 mL) pure pumpkin purée 
  • 2 eggs 
  • 2 ½ cups (625 mL) whole wheat flour 
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) ground cloves 
  • ½ tsp (2 mL) ground nutmeg 
  • 2 tsp (10 mL) baking soda

Directions
  1. Preheat oven to 375 ° F (190° C). 
  2. In a large bowl, mix wet ingredients together.
  3. Add dry ingredients and mix until just combined.
  4. Pour into lined or greased muffin tin. For mini muffins, bake for 15 minutes; regular muffins require 25 minutes. 
Nutritional info per serving (1 muffin)
  • Calories: 150
  • Protein: 4 g
  • Total fat: 4 g
    Saturated fat: 1 g 
    Cholesterol: 22 mg
  • Carbohydrates: 25 g
    Fibre: 3 g
    Sugars: 9 g
    Added sugars: 8 g
  • Sodium: 150 mg
  • Potassium: 260 mg

Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2007.