Weekend Baking: Pumpkin Muffins (In the Spring!)

Pumpkin isn't just a fall treat; pumpkin muffins, breads and cakes taste just as good in the winter, spring and summer! A whole grain version of pumpkin bread, these muffins are year-round staples for my kids' school lunches and after school snacks. I bake a double batch and freeze the extra so I almost always have them on hand.


  • 2 tbsp sugar
  • 2 tbsp brown sugar, packed
  • 1/4 tsp ground cinnamon

For Muffins

  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 pinch ground cloves
  • 1 150z can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs


  • To make the topping, in a small bowl, mix together the sugars and the cinnamon until well combined. Cover and set aside.
  • Preheat oven to 350 degrees F. Grease 12 muffin cups or line with muffin cup liners.
  • In a large bowl, stir together the flours, oats, baking powder, baking soda, salt and spices. In a separate medium bowl, mix the pumpkin puree, sugar, vegetable oil and the eggs. Gently mix the wet ingredients into the dry ingredients and stir until just incorporated.
  • Scoop batter into muffin cups and sprinkle the topping over each muffin. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs on it.
  • Cool in the pan for 5 minutes and then transfer to a cooling rack.


  • Optional Edits and Additions!
  • Substitute 1 teaspoon Pumpkin Pie Spice for all the spices
  • Substitute sanding sugar for white sugar in the topping
  • Add 1/2 teaspoon vanilla extract
  • Mix in raisins, chopped nuts, or chocolate chips
  • For pumpkin bread, bake for 1 hour 10 minutes