Dewson Public School Pumpkin Muffins

Author: Canadian Living

Serve these moist and flavourful muffins hot, with butter if you like, for breakfast or a snack. Far variety, add up to 3/4 cup (175 mL) chopped nuts or 1/2 cup (125 mL) chopped peel or a few pieces of chopped preserved ginger to the batter.

  • Portion size 12 servings
  • Credits : ©


  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup packed granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup pumpkin purée
  • 1/4 cup vegetable oil
  • 2/3 cups seedless raisins


Whisk or stir together flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.

In large bowl, beat egg until foamy. Beat in milk, pumpkin and oil. Sprinkle first with flour mixture, then raisins. With wooden spoon, stir just until dry ingredients are moistened. Spoon into 12 lined or greased muffin cups, filling each no more than three-quarters full.

Bake in 375°F (190°C) oven for about 25 minutes or until muffins have peaked in centre and are golden brown. Remove from pans and let cool on rack. Turn out muffins and carefully peel off paper liners if using.


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Baking & Desserts

Dewson Public School Pumpkin Muffins