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Saturday, October 30, 2010

Pumpkin Muffins

I love carving pumpkins. And I love roasting and eating pumpkin seeds.  But that's about all of the baking, I that I have ever done with anything from a pumpkin...until I tried these delicious pumpkin muffins last year at our annual "Thanks'oween Dinner." I knew that I had to try them myself to see if they would taste just as good as I remembered them to be.

So, I e-mailed my friend Julia for Camille's recipe.  Thanks Camille for sharing it!  All of the delicious flavours of Fall in one bite.  Pumpkin, clove, ginger, cinnamon, brown sugar and chocolate chips!

I used an ice cream scoop to evenly scoop out the batter into a muffin tin.

And set the muffins on a rack to cool.

How about a little pumpkin butter to compliment the pumpkin muffin?


Oh my goodness!  I totally forgot about the Wilton Halloween Cupcake Pack that I bought to make these look pretty!

Better late than never! I guess!

Pumpkin Muffins

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla
1 cup packed brown sugar
1/3 cup granulated sugar
1 cup mashed cooked pumpkin
1/2 cup semisweet chocolate chips


Preheat oven to 375F. In a medium bowl, use a fork to stir together flour, baking soda, salt, cinnamon, nutmeg and ginger (make sure that there are no lumps).

In a large bowl, whisk together oil, eggs and vanilla. Stir in brown and granulated sugars, mashed pumpkin and chocolate chips until blended. Stir in flour mixture until just combined.

Spoon batter onto a lightly greased muffin pan. Bake in centre of oven until a cake tester inserted in centre comes out clean, about 18-20 minutes. Let cool in pan for 10 minutes; remove and let cool on rack.


Happy Halloween!


  1. Cute! Your muffins look great and with the added pumpkin butter...perfect!

  2. I have a similar recipe. I divide the 1/4 chocolate chip and 1/2 peanut butter chips and add in 1/4 cup oat meal. It's yummy!