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Pumpkin Muffins

Yield: 24 muffins


For the Muffins:

1 15-ounce can (425 g) pumpkin puree
4 large eggs, at room temperature
1 cup (210 g) vegetable oil
2/3 cup (156 g) water
3 cups (600 g) granulated sugar
3 1/2 cups (490 g) Cup4Cup Multipurpose Flour
2 teaspoons (8 g) baking soda
1 1/2 teaspoons (7 g) kosher salt
1 teaspoon (2 g) ground cinnamon
1 teaspoon (2 g) ground ginger
1/2 teaspoon (1 g) ground cloves

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. Preheat oven to 350°F. Line two muffin pans with paper baking liners.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended.
  4. For the topping, combine the oats, brown sugar, butter and pepitas. Mix together well until sandy and crumbly.
  5. Pour batter into the prepared muffin pans, filling each about ¾ full. Sprinkle the topping on each muffin.
  6. Bake for about 20-30 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.