• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 18 muffins
  • Freezing Excellent

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Ingredients

  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1½ cups packed brown sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2/3 cup Vegetable or Canola Oil
  • 4 eggs
  • ½ cup unflavoured yogurt
  • Cake
  • 1 ½ cups Robin Hood All Purpose Whole Wheat Flour
  • ¼ tsp cloves
  • 2½ cups pumpkin purée
  • Topping
  • ¼ cup pumpkin seeds

Serving Size: 18 muffins

Directions

Serving Size: 18 muffins

  • Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  • Combine flours, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in large bowl.
  • Beat eggs, oil, yogurt and pumpkin together in a separate bowl until well blended. Add to flour mixture, stirring until blended. Spoon into prepared muffin cups. Sprinkle with pumpkin seeds.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pan and place on wire cooling rack.

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top