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Pumpkin Muffins

Yield: 12 muffins

Degree of difficulty: Easy

Prep Time: 10 minutes

Bake Time: 25 minutes

Total Time: 35 minutes


1 pouch Cup4Cup Muffin Mix

2 eggs

½ cup milk

1/3 cup vegetable oil

2 tbsp butter

6oz. canned pumpkin puree

1 tbsp pumpkin spice

¼ cup pumpkin seeds or pepitas


For the Topping:

1/2 cup (100 g) gluten free rolled oats

2 tablespoons (28 g) brown sugar, packed

2 tablespoons (28 g) butter, cold

¼ cup (35 g) pepitas or pumpkin seeds


  1. Pre-heat oven to 350°F.
  2. Remove ½ cup of mix and reserve for a future recipe. (This recipe doesn’t call for a streusel topping, the normal use for this 1/2 cup of additional mix.)
  3. Whisk eggs, milk, and oil in large mixing bowl.
  4. Add pumpkin puree and pumpkin spice and whisk together with wet ingredients.
  5. Add remaining muffin mix and whisk just to incorporate.
  6. For the topping, combine the oats, brown sugar, butter and pepitas in a separate bowl. Mix together well until crumbly.
  7. Portion batter into lined muffin tin using a 2oz. scoop or ¼ measuring cup.
  8. Sprinkle the topping on each muffin.
  9. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.