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Pumpkin Muffins

A little bit of fall in every bite! These are done with a little bit of a twist. Spiced with all of the flavours of fall plus a little cardamon. Stuffed with your choice of cream cheese or mascarpone.


1 3/4 cups whole wheat flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp cardamon

1 tsp nutmeg

1 tsp salt

1 Tbsp vanilla

1 egg

1/2 cup almond milk

1 1/2 cups pumpkin puree

1/4 cup canola oil

1/4 cup maple syrup

1/3 cup chocolate chips

1/4 cup cream cheese or mascarpone

Servings: 15 muffins

Preheat oven to 350˙F. Grease muffin tins.

In a large mixing bowl combine flour, baking soda and spices. In a medium bowl whisk together vanilla, egg, milk, pumpkin, oil and syrup. Gradually whisk wet mixture into dry mixture until just combined. Fold in chocolate chips. Spoon 3/4 of batter into muffin tins only 3/4 full. Place small amount of the cheese on top of each one (about 1/2 tsp worth). Take remaining batter and spoon on top, about 1 Tbsp worth.

Bake for 25 minutes or until toothpick inserted into centre comes out clean. Let cool for 5 minutes in tins before removing and placing on wire wrack and cool fully. Store in fridge or freezer.


If you do not want to stuff the muffins with cream cheese or mascarpone this would still turn out great! It is just a nice added touch to have a filling.

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