Pumpkin Muffins
The rich flavour of allspice and cinnamon enhance the pumpkin's sweetness, while walnuts add texture to these classic autumn treats.
Ingredients
- 2 large eggs
- 60 ml (¼ cup) light olive oil
- 245 g (1 cup) pumpkin
- 60 ml (¼ cup) skimmed milk
- 150 g (¾ cup) caster sugar
- ½ teaspoon salt
- 2 teaspoons bicarbonate of soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 220 g (1¾ cup) plain flour
- 90 g (½ cup) plain chocolate (50% cocoa)
Directions
- Preheat oven to 180°C (350°F). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
- Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 10 seconds.
- In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
- Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened.
- Spoon into the prepared muffin pan, filling each cup ¾ full.
- Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
- Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.
Notes
For a more robust flavor increase spicesor add ground ginger and other holiday spices.
Nutrition Information
| Serving Size | 1 muffin |
| Amount Per Servings | |
| Calories | 220 |
| Total Fat | 9 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 30 mg |
| Sodium | 320 mg |
| Total Carbohydrate | 35 g |
| Dietary Fiber | 2 g |
| Sugars | 19 g |
| Protein | 4 g |
Pumpkin Muffins is rated
out of
5 by
6.
Rated 5 out of
5
by
Anonymous from
Excellent treat
I have made this a couple of times and the family loves it. A family member now has type 2 diabetes but won’t stop eating store bought blueberry muffins. So today I tried something different. I made this with whole grain flour (ground in my vitamix dry container a mix of wheat berries and kamut). Used almond milk instead of skim milk and monk fruit sweetener instead of sugar (this is safe for diabetics). To top it off I didn’t have a muffin pan so I used a bunt cake pan. Increased the bake time to 30 minutes. Love it.
Date published: 2019-11-17
Rated 1 out of
5
by
name from
ratios are off
way too much baking soda. tastes like I'm eating iron
Date published: 2016-08-12
Rated 5 out of
5
by
nicoleecrystall from
yum!
These muffins are super easy to make & tasty!! I've tried them with dark chocolate chips as well and that tastes amazing!
Date published: 2016-11-17
Rated 5 out of
5
by
vwl3 from
go to recipe
this recipe is the best. Make sure you put water in one of the muffin tin holders, this gives it a nice dome
Date published: 2016-11-24
Rated 5 out of
5
by
yo boi jacob from
Simple dish
I am a 14 year old and I enjoyed making it and how easy it was to make, I also gave my little cousins some and they really enjoyed it
Date published: 2019-12-01
Rated 1 out of
5
by
Anonymous from
no taste
they were very easy too make but not worth the time
Date published: 2019-11-27
