Reader recipe Pumpkin Spice Muffins
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Pumpkin Spice Muffins

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Cook time 20 minutes
  • Portion size 12


  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 1/2 cup 1/2cupwheat bran
  • 2 tsp 2tspbaking powder
  • 2 tsp 2tsppumpkin pie spice
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupcanned pumpkin
  • 1/2 cup 1/2cupcarrotcarrots, grated
  • 1/2 cup 1/2cupbuttermilk
  • 1/2 cup 1/2cuphoney
  • 1/4 cup 1/4cupbutter or margarine, melted
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1 tsp 1tsporange zest, grated
  • 1/2 cup 1/2cupchopped walnuts, optional
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Preheat over to 375 F. Spray a 12 cup muffin tin with non stick spray and set aside.

In a large bowl, combine flour, wheat bran, baking powder, pumpkin pie spice, baking soda and salt.

In a medium bowl, whisk together pumpkin, carrots, buttermilk, honey, butter, egg, vanilla and orange zest. Add wet ingredients to flour mixture, and stir just until moistened. Batter will be thick. Gently fold in walnuts (if using).

Divide batter amoung 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Remove muffins from pan and let cool on a wire rack

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