• Prep Time 15 minutes
  • Baking Time 28 minutes
  • Makes 12 muffins
  • Freezing Excellent


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


  • Topping
  • 1/4 cup Robin Hood® Oats, any type
  • 1/4 cup pumpkin seeds
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • Muffins
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup Carnation® Evaporated Milk, any type
  • 1 tsp vanilla extract
  • 3/4 cup pure pumpkin purée
  • 2 cups Brodie® Self Raising Cake and Pastry Flour or 1 ¾ cups Robin Hood® Original All Purpose Flour and 1 ½ tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 banana, chopped

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Topping
  • Combine all ingredients in small bowl. Set aside.
  • Muffins
  • Preheat oven to 425°F (220°C). Line 12 muffin tins with paper liners. Whisk first 6 ingredients together in large bowl. Add remaining ingredients and stir until combined. Spoon into muffin tins. Sprinkle with topping. Bake 5 minutes, reduce oven temperature to 350°F (175°C) and continue baking 20-23 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes, then remove to cooling rack.


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