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Recipe of Pumpkin Pumpkin Muffin

Pumpkin Pumpkin Muffin

25 mins
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I love this recipe because I love pumpkin pumpkin and I can prepare it every fall-winter season, plus it's easy to make and you can have a nice time with children baking delicious and healthy muffins to spend fun afternoons of movies or games.
Learn more about Yuri Beltran


12 portions
  • 1 cup whole wheat flour
  • 1/2 cups rice flour, integral
  • 1 cup pumpkin puree
  • 1/3 cups vegetal oil
  • 2 eggs
  • 1 tablespoon spice, (mix of nutmeg, cloves, cinnamon and ginger)
  • 1 cup bee honey
  • 1/4 cups raw sugar
  • 1 1/2 cups baking soda
  • 1/2 tablespoons salt
  • 1 tablespoon liquid vanilla
  • 1 tablespoon cinnamon
  • chocolates, chocoretas to decorate
  • Pumpkin seeds, to decorate
  • 1 cup milk
  • 1/2 lemons


Preheat the oven to 180ºC.
Sift the flours, powders and spices and reserve.
In a bowl mix the eggs, with sugar, honey and oil until uniform, add warm milk with half a lemon juice and puree until smooth, you can make with a blender at the first speed.
Add little by little to the flour mixture, without stirring a lot. Fill the saucers to 3/4 parts with this mixture and bake for 20 to 25 minutes.
Let cool and decorate with a flower with pumpkin seeds and chocolates.


The incredible pumpkin pumpkin muffin recipe is inspired by the season of the year that I like most in autumn and winter.


If you do not have pumpkin puree, cut it into squares pumpkin cook for about an hour with a piloncillo and a cinnamon stick, grind it in the processor with the piloncillo syrup to make the pure more natural. Do not mix too much for n0 hac

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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