Pumpkin muffin recipe

These muffins are a delicious afternoon snack. The recipe will make approximately 36 standard sized muffins, or you can bake the same batter in two 9 x 5 inch loaf pans lined with parchment or lightly oiled.

36 Muffins | Prep Time: 15 Minutes | Total Time: 1 Hour 30 Minutes


2 cups brown sugar
4 eggs
3/4 cup vegetable oil
1 can (796 ml) pumpkin puree
1 tbsp grated orange zest
1 cup milk
2 cups shredded bran cereal
3 cups all-purpose flour
1 ½ tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg (optional)
1 ½ cups chopped walnuts or raisins or a mixture of both (optional)
½ cup pumpkin seeds (to top muffins)


  1. Preheat oven to 350°F (180°C).
  2. Line standard muffin tins with paper liners.
  3. In a large bowl, beat together brown sugar, eggs, oil, pumpkin puree and milk.
  4. Stir in orange zest and bran cereal.
  5. In another bowl, mix together flour, salt, baking soda, baking powder and spices until combined. With a wooden spoon, stir dry ingredients into the pumpkin mixture just until blended and stir in nuts and raisins.
  6. Divide evenly among muffin tins or into prepared loaf pans and sprinkle with pumpkin seeds.
  7. For muffins, bake for 15-20 minutes or until a toothpick inserted into the muffin comes out clean. For loaf, Bake on centre rack 1 hour 15 minutes or until cake tester/ wooden skewer comes out clean.