Makes 12 muffins

  • 1 cup whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1 ½ cups pure pumpkin puree
  • ⅔ cup packed demerara or dark brown sugar
  • ⅔ cup buttermilk
  • 2 egg whites
  • 3 tbsp vegetable oil

1. Preheat the oven to 375°F and line a 12-cup muffin tin with large paper liners.

2. Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.

4. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for about 30 minutes, until a tester inserted into the centre of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin.

The muffins can be stored in an airtight container for up to three days or frozen. Do not refrigerate.


Prepare the recipe as above and stir in one cup of dried cranberries after the muffin batter is blended. Scoop the muffins into the prepared tin, sprinkle the tops with Turbinado sugar and bake as instructed.


Prepare the recipe as above but:

1. Omit the cinnamon

2. Reduce the brown sugar to ½ cup

3. Stir in 1 ½ cups shredded Asiago cheese, four strips of smoked bacon that have been cooked and crumbled and ¼ cup of chopped sundried tomatoes after the batter is blended. Bakes as instructed.

For mini muffins, scoop the batter into mini muffin tins (yield is about four dozen) and bake for 20 minutes instead of 30.


Prepare the recipe as above, allow to cool and then prepare the Espresso Buttercream to pipe on top. Sprinkle the frosted cupcakes with ground cinnamon.

Espresso Buttercream:
  • ½ cup unsalted butter, at room temperature
  • 3-4 cups icing sugar, sifted
  • 1 shot espresso coffee, cooled and mixed with enough water to equal ¼ cup
  • 1 tsp vanilla extract or vanilla bean paste

Beat the butter with 1 ½ cups of the icing sugar until blended. Add the cooled coffee and vanilla and beat in. Add an additional 1 ½ cups of icing sugar and beat until fluffy, adding additional icing sugar if needed to make “pipe-able”. Use the frosting while at room temperature.

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