Pumpkin Muffins

I like when the recipe comes first.

Yield: 24 muffins

Preheat oven to 375F. Grease and flour muffin cups or divvy up liners.


  • 2 c roasted pie pumpkin, mashed
  • 1 c. sour cream or Greek yogurt (I like 5% yogurt)
  • 1 1/2 c sugar
  • 2 eggs
  • 1/2 c. melted butter or oil (I like butter)
  • 1 tsp vanilla
  • 1 tbsp pumkin pie spice (see below if you need to make some up)
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 c whole wheat flour
  • 2 c all purpose flour
  • pepitas for topping

Mix wet ingredients with a mixer. Leaving it running on low, add dry ingredients one at a time until they are all incorporated. Batter should be thick. Divide into muffin cups and sprinkle with pepitas. Pop them in the oven and cook for 25 – 35 min. A convection oven won’t take as long.

I got these cool pumpkins form Whittaker Farm that have hull-less seeds, so that’s what I used!

I roasted a few pumpkins at once (I had some of my own too, tiny though they were) and mashed and measured the pulp into 2 cup portions. I have 2 more bags in the freezer waiting for another rainy day.

It was nighttime so these pictures are not very well lit, but I know you are here for the food.

Make your own Pumpkin Spice:

  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves

What’s your favourite thing to put Pumpkin Spice in?

Published by lambandchick

Lamb & Chick lives in Comox, BC and is a maker, mom and military spouse. I love to play in the dirt, grow food, sing and walk in the woods. My goal is to raise sheep and chickens and my favourite colour is white.

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