Homemade pumpkin muffins with single muffin sliced open sitting in muffin pan on rustic wooden table

Pumpkin Orange Muffins

Pumpkin Orange Muffins 300x200 - Pumpkin Orange Muffins


Pumpkin muffins are a great alternative to the usual poppy seed or bran staple. Pumpkin doesn’t just have to be for the fall! One of the first things I learned to cook when I was young was muffins and quick breads like banana bread. They are nearly fail-safe and are a great way to get people more comfortable with baking. Muffins go well with coffee of course but can round out some yogurt or a latte made with milk to make a balanced breakfast full of carbs for energy and protein for muscles.


These pumpkin muffins is loaded with amazing nutrients such as  fiber, iron, vitamin B3/niacin, alpha and beta carotene, vitamin E, lutein and zeaxanthin, and potassium. These nutrients are used to do some impressive things such as helping to lower cholesterol by binding to bile acids; supporting normal detoxification in the liver. The iron helps to build and maintain red blood cells, the B vitamins aid in energy production.


The carotenoids provide broad antioxidant and anti-inflammatory protection of cells and tissues, and improve endothethial function and. With lots of potassium, pumpkin helps to lower blood pressure, supports a healthy and normal heart beat. Alpha & beta cartoene, lutein and zeaxanthin promotes healthy looking skin, and may lower skin inflammation.

Pumpkin Orange Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 1 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger, ground
  • 1/4 tsp mace
  • 2/3 cup brown sugar use golden or light brown sugar
  • 1/4 cup raisins or currants
  • 1/4 cup chopped walnuts use more if desired
  • 1/4 cup oil I like coconut
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1 medium egg
  • 1 tsp orange peel more for a more intense flavour
  • 3/4 cup canned pumpkin without added spice


  • 3 Tbsp pumpkin seeds


  1. Preheat over to 400 F

  2. Sift dry ingredients together into a large bowl

  3. Stir in brown sugar, raisins, and walnuts

  4. If using coconut oil, you'll need to melt it first. Beat together oil, milk, juice egg, peel and pumpkin.

  5. Pour liquid ingredient into dry mixture. Stir to blend. 

  6. Fill muffin cups

  7. Sprinkle pumpkin seeds on top (of batter) and bake

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, and mental health.  Follow me on Facebook, Instagram and Twitter.