Pumpkin Muffins
The rich flavor of allspice and cinnamon enhance the pumpkin's sweetness, while walnuts add texture to these classic autumn treats.
Ingredients
- 2 large eggs
- ¼ cup (60 ml) light olive oil
- 1 cup (245 g) pumpkin
- ¼ cup (60 ml) skim milk
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt, optional
- 2 teaspoons baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1¾ cup (220 g) all-purpose flour
- ½ cup (90 g) semi-sweet chocolate chips
Directions
- Preheat oven to 350°F (180°C). 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 3/4 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
8.
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 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 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
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 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
Switchel from
In the oven!
Being a week into owning my vitamix, I was thrilled to find this autumny recipe! I replaced the sugar (and some oil/milk) with very ripe bananas, and used Lily’s stevia-sweetened chocolate chips to cut down on the sugar. I also upped the spice. Hoping they turn out great!
(The description mentions walnuts, although they’re not included in the recipe... will have to add some (or pecans!) next time!)
Date published: 2020-09-16
Rated 4 out of
5
by
Blueberry Lover from
Okay, but needed more pumpkin
Followed the recipes exactly. I think that it would taste better with a little more pumpkin. I will definitely try again and alter the ingredients, but as it stands I thought they were good but not great.
Date published: 2020-08-19
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
