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Pumpkin Spice Muffins

Ingredients

  • Topping:
  • 1/2 cup (125 mL) Robin Hood NutriFlour Blend Omega-3 Fibre
  • 1/4 cup (50 mL) brown sugar
  • 1/4 cup (50 mL) Robin Hood Oats
  • 1/4 cup (50 mL) toasted sliced almonds
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 cup (50 mL) butter, softened
  • Muffins:
  • 1 - 3/4 cups (425 mL) Robin Hood Nutri Flour Blend Omega-3 & Fibre
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) each; cinnamon, nutmeg, ginger, salt
  • 2 eggs
  • 1/2 cup (125 mL) brown sugar
  • 1/2 cup (125 mL) Crisco Vegetable or Canola Oil
  • 1/2 cup (125 mL) Carnation Regular, 2% or Fat Free Evaporated Milk
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) pure pumpkin puree

Directions

Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.

Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.

Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.

Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.

Tips
For a sweeter topping, mix 3 tbsp (45 mL) brown sugar with 1 tsp (5 mL) cinnamon and sprinkle evenly over muffins before baking.

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Related Recipes

Pumpkin Spice Muffins

Recipe_2_1560x440

Ingredients

  • Topping:
  • 1/2 cup (125 mL) Robin Hood NutriFlour Blend Omega-3 Fibre
  • 1/4 cup (50 mL) brown sugar
  • 1/4 cup (50 mL) Robin Hood Oats
  • 1/4 cup (50 mL) toasted sliced almonds
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 cup (50 mL) butter, softened
  • Muffins:
  • 1 - 3/4 cups (425 mL) Robin Hood Nutri Flour Blend Omega-3 & Fibre
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) each; cinnamon, nutmeg, ginger, salt
  • 2 eggs
  • 1/2 cup (125 mL) brown sugar
  • 1/2 cup (125 mL) Crisco Vegetable or Canola Oil
  • 1/2 cup (125 mL) Carnation Regular, 2% or Fat Free Evaporated Milk
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) pure pumpkin puree

Directions

Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.

Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.

Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.

Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.

Tips
For a sweeter topping, mix 3 tbsp (45 mL) brown sugar with 1 tsp (5 mL) cinnamon and sprinkle evenly over muffins before baking.