Double Pumpkin Muffins with Orange Zest


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Makes 12 servings

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

1/3 cup safflower oil, plus more for greasing the muffin tin

2/3 cup raw cane sugar

2 tablespoons ground flaxseed whisked with ¼ cup warm water

1 cup pumpkin puree

¼ cup orange juice

1 teaspoon vanilla extract

1 teaspoon orange zest

2 tablespoons pumpkin seeds

It’s just not autumn without pumpkin, right? These whole wheat muffins pack plenty of the orange squash inside and get a second dose with a sprinkle of green pumpkin seeds on top; orange juice and orange zest add an extra layer of bright flavor. Try toasting the muffins and spreading them with cream cheese for a quick, wholesome breakfast you can hand to your child as she heads out the door.


Preheat the oven to 350°. Lightly grease a standard muffin tin with safflower oil.

In a medium bowl, add the flour, baking powder, baking soda, spices, and salt. Whisk well to combine and set aside.

In a large bowl or stand mixer, mix the oil and sugar until thoroughly combined, about 1 minute. Add the flaxseed mixture and mix 1 minute more. Add the pumpkin, orange juice, vanilla, and orange and mix for one more minute.

Add a third of the flour mixture to the wet ingredients and mix until combined. Repeat twice more with the remaining flour until the batter just comes together.

Use a standard ice cream scoop or 1/3-cup measure to scoop the batter into the prepared muffin tin. Top each muffin with a few pumpkin seeds and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool before serving; leftovers can be stored in an airtight container for up to 3 days.

Per Serving:

Calories: 193

Carbohydrates: 30 g

Fat: 7 g

Protein: 3 g

Fiber: 4 g

Active Time: 10 minutes

Total Time: 35 minutes